Butternut squash “hummus”

I love this yummy "hummus" with veggie sticks as a snack, spread on wraps, dolloped on salads and even as a pizza topping.

4.60 from 5 votes

Print Pin

Course: Side Dish, Snack

Cuisine: Australian, Egyptian

Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: Dairy Free, Gluten Free, Low Histamine, Soy free, Vegan, Vegetarian, Wheat Free

Prep Time: 10

Cook Time: 30

Servings: Serves

Calories: 226kcal

Author:

Luanne Hopkinson

Equipment

Food Processor

Ingredients

250 grams Butternut Squash 1/2 a medium squash
1/4 cup Basil Leaves approx 1/4 bunch
1/2 cup Macadamia Nuts
2 tbsps Extra Virgin Olive Oil
1 tsp Cumin
1/2 tsp Apple Cider Vinegar or lemon juice – optional
1/4 tsp Sea Salt
1/8 tsp Black or White Pepper optional

Instructions

Heat the oven to 170C (340F) and line a baking sheet with parchment paper.
Cut squash into chunks leaving the skin on. Roast for about 30 minutes until completely soft. Allow to cool, peel off skin and drain off any excess liquid.
In a food processor, blend the basil leaves to a paste then add the macadamias and olive oil. This can be left slightly chunky or made smoother depending on your preference.
Add the squash pieces, (optional – lemon juice), cumin, salt and pepper. Pulse until combined. Taste and adjust seasoning if necessary.
Place in a small bowl and serve.

Notes

Optional lemon juice or ACV

Lemon juice and ACV are both histamine liberators which are tolerated by some people in small amounts. This works well with no lemon juice or apple cider vinegar if you want the lowest histamine option.

Black pepper

Black pepper is rated moderate histamine and small amounts such as in this recipe are usually well tolerated. White pepper is low histamine.

Cumin

According to SHIGI Cumin is a histamine liberator and small amounts such as in this recipe are usually well tolerated. Could be replaced with turmeric for a lower histamine option.

Extra Toppings

Top with a drizzle of olive oil, flax or hemp seeds.

Serve it With

Veggie sticks, brown rice tortilla chips, on a salad, in a wrap or as a sandwich spread!

Storage

Store in an air-tight container in the fridge up to 3 days, or in the freezer up to 3 months.

Nutrition