Low Histamine Dip with Roasted Garlic and Pecans
Roasted garlic, pecans, coconut cream, and fresh herbs make this dish perfect for a spread or dip!
Equipment
- Sharp Knife
- Muffin Pan (2 for roasting with muffin pan method) OR
- Baking Sheet (optional)
- 9 x 9 Glass Baking Dish (optional)
- Unbleached Parchment Paper (optional)
Ingredients
- 1 whole Garlic Bulb (about 6 cloves)
- 1 teaspoon Kasandrino’s Olive Oil
- 2 cups Pecans toasted
- 1 teaspoon Fresh Oregano
- 3 Tablespoons Fresh Organic Flat Leaf Parsley
- 1 cup Let's Do Organic Coconut Cream
- ¼ teaspoon Redmond Real Salt
- 1 teaspoon Fresh Organic Flat Leaf Parsley
Instructions
- Preheat oven to 400 degrees F. Do this before you get out your ingredients and equipment.
- While your oven is heating, prepare the whole garlic bulb. You’ll remove any loose, outer papery skin. Keep just enough that the bulb holds together. Expose the individual garlic cloves by cutting off the stem end of the head of garlic.
- Put the head of garlic, cut side up, in a muffin pan or glass baking dish of your choice. If you use the dish, you can line it with parchment to make cleanup easy.
- Drizzle olive oil and sprinkle sea salt over the top of the exposed garlic cloves. Cover with another muffin pan or baking sheet to keep the moisture in.
- Roast for 25 to 30 minutes or until the garlic is soft and mushy.
- When you have about 5 minutes left of your roast time, get the other ingredients ready as follows.
- Lightly toast the pecans in a skillet over medium heat. About 1 to 2 minutes. Add to food processor.
- Roughly chop the parsley and oregano. Add to food processor with the pecans.
- Add salt and coconut cream solids to the food processor with the other ingredients. (The coconut cream solids tend to separate from the liquids naturally. Just scoop the solids from the top. If you happen to mix solids and liquids of the coconut cream, don’t worry. It will still be fine, just not as thick.)
- When your garlic is done roasting, set it aside to cool until you can handle it. Then squeeze the soft roasted garlic cloves out of their skins and add to the food processor.
- Pulse all the ingredients until smooth. The spread/dip will have some texture. It won’t be totally smooth like puree.
- Serve right away at room temperature. (If you refrigerate leftovers in an airtight container, you can eat it cold, too.)
Notes
Want even more garlic flavor? Add one clove of raw garlic to the food processor along with your other ingredients.
This recipe calls for ¼ teaspoon salt. You can adjust the amount for your personal taste.
Only have coconut milk on hand and not coconut cream? Refrigerate the unopened can of coconut milk overnight. The solids separate from the liquids. Use only the solids to replace coconut cream.
Nutrition
Nutrition Facts
Low Histamine Dip with Roasted Garlic and Pecans
Amount per Serving
Calories
299.84
% Daily Value*
Fat
28.81
g
44
%
Polyunsaturated Fat
5.53
g
Monounsaturated Fat
10.96
g
Potassium
221
mg
6
%
Carbohydrates
6.6
g
2
%
Fiber
3.2
g
13
%
Sugar
1.03
g
1
%
Protein
3.61
g
7
%
Vitamin A
150
IU
3
%
Vitamin C
4.2
mg
5
%
Calcium
30
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!