1/2tspApple Cider Vinegaror lemon juice – optional
1/8tspBlack or White Pepperoptional
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.
Optional lemon juice or ACVLemon 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 pepperBlack pepper is rated moderate histamine and small amounts such as in this recipe are usually well tolerated. White pepper is low histamine.CuminAccording 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 ToppingsTop with a drizzle of olive oil, flax or hemp seeds.Serve it WithVeggie sticks, brown rice tortilla chips, on a salad, in a wrap or as a sandwich spread!StorageStore in an air-tight container in the fridge up to 3 days, or in the freezer up to 3 months.