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Low Histamine Butternut Squash Hummus
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Low Histamine | Recipe


  • 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


  • 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.
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