Low Histamine Yellow Zucchini Dip

If you have been following me for a while you know that I’m a big fan of all things Dips 🙂 There can never be to many Dips in the world, if you ask me. This weeks post is a new dip, Low Histamine Yellow Zucchini Dip, I have been making lately. It actually started out as a nightshade free version of my Roasted Zucchini and Bell Pepper Dip, but honestly I might even like this one better 😉 And as a bonus it is easier to make.

A great veggie based dip is also a nice and tasty way to get in some more vegetables and fibers during your day. You can of course enjoy the dip with various veggie sticks, or you can make some grain free tortilla chips like I did this week. To make the tortilla chips I first made tortillas, using this recipe for Paleo Tortilla’s 2.0 (Nut Free/Gluten Free/Dairy Free) by “Nurture My Gut”. But instead of oil I used Ghee and I added some Nigella seeds (they are antihistamine and very tasty – Yay o/). Once the tortilla was made, I cut them up into small triangles and brushed them with some melted ghee and sprinkled with some (Himalayan)salt, and baked them in the oven for 5-10 minutes at 180 °C (360 °F). Bake them till they are crispy, but don’t let them brown too much.

I used a yellow round zucchini for this dip, but you can of course use any type of zucchini, just be aware that the color of the final dip will depend on the type of zucchini you use. Other than the zucchini I added red onions, some garlic, radishes, oil, salt a a bit of turmeric. If you don’t tolerate red onions, you can replace them with a white onion, which is in general tolerated better. Both onion and garlic are great antihistamines and contains the prebiotic Inuline, so double bonus there. The radish is mainly added to give more body to the dip, but actually adds a surprisingly great flavor as well. The turmeric I mainly added to give it a sharper yellow color, but lets not forget what a wonderful all round anti-inflammatory spice turmeric is…. I try to add it to my cooking as much as possible.

Now for the dip, this is really quite simple, but it takes a while, because you need to roast all the vegetables in the oven. All in all this takes a little less than an hour to make. Start out with washing and prepping the veggies. Cut the zucchini in quarters length wise, and then in 1-2 cm thick slices. Cut the red onion in half and each half in 2-3 parts. Quarter the radishes and leave the garlic whole (1-2 peeled cloves). Add all the veggies to an oven dish, drizzle with 1 tbsp (extra virgin) olive oil, and sprinkle 1/2 tsp of (Himalayan/Sea) salt and 1/4-1/2 tsp turmeric.

Roast the veggies in a preheated oven, at 180 °C (360 °F), for ca. 40 minutes. You want the veggies to start to brown a little bit. Let the veggies cool down to room temperature before transferring to a container suitable for a hand held blender (or transfer to a blender). Blend till you get a thick dip. I often stop before it is completely smooth, as I like there to be a bit of texture in there.

Now your dip is ready to enjoy with veggies, (homemade) grain free tortilla chips, or what ever rocks your boat ;o) I hope you will enjoy this nightshade free Low Histamine Yellow Zucchini Dip o/

Low Histamine Yellow Zucchini Dip

• Author: Tania Surrow Larsen - The Histamine Friendly Kitchen
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hour
• Yield: 400 ml 1x

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Description

Roasted zucchini dip. Nightshade free | Gluten Free | Grain Free | Dairy Free | Vegan| Low Histamine

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Ingredients

• 1 round yellow zucchini (ca 280–300 g)
• 10 radishes (ca. 150 g)
• 2 small red onions (ca. 100 g)
• 1–2 cloves of garlic (depending on your love of garlic)
• 1/4–1/2 tsp turmeric
• 1/2 tsp (Himalayan) salt
• 1 tbsp (extra virgin) olive oil

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Instructions

1. preheat the oven to 180 °C (360 °F).
2. Wash and prep the veggies. Cut the zucchini in quarters length wise, and then in 1-2 cm thick slices. Cut the red onion in half and each half in 2-3 parts. Quarter the radishes and leave the garlic whole (1-2 peeled cloves).
3. Add all the veggies to an oven dish, drizzle with 1 tbsp (extra virgin) olive oil, and sprinkle 1/2 tsp of (Himalayan/Sea) salt and 1/4-1/2 tsp turmeric.
4. Roast the veggies in the oven, at 180 °C (360 °F), for ca. 40 minutes. You want the veggies to start to brown a little bit.
5. Let the veggies cool down to room temperature before transferring to a container suitable for a hand held blender (or transfer to a blender). Blend till you get a thick dip. Enjoy.

Grain free Tortilla chips:

To make the tortilla chips I first made tortillas, using this recipe for Paleo Tortilla’s 2.0 (Nut Free/Gluten Free/Dairy Free) by “Nurture My Gut”. But instead of oil I used Ghee and I added some Nigella seeds (they are antihistamine and very tasty – Yay o/). Once the tortilla was made, I cut them up into small triangles and brushed them with some melted ghee and sprinkled with some (Himalayan)salt, and baked them in the oven for 5-10 minutes at 180 °C (360 °F). Bake them till they are crispy, but don’t let them brown too much.

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References:

21 Anti-histamine Foods That Fight Inflammation And Stabilise Mast-Cells – by Alison Vickery