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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

Description

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


Ingredients

  • 1 round yellow zucchini (ca 280300 g)
  • 10 radishes (ca. 150 g)
  • 2 small red onions (ca. 100 g)
  • 12 cloves of garlic (depending on your love of garlic)
  • 1/41/2 tsp turmeric
  • 1/2 tsp (Himalayan) salt
  • 1 tbsp (extra virgin) olive oil

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.