Edited to Add: Apparently, tahini is not a low histamine food. So, if you’re trying to avoid histamines, this is not a suitable sauce for you. I’m sorry.
One of my good friends suffers from a tyramine and histamine allergy, and I’ve been trying to come up with a versatile sauce she can use as a topping for pasta, veggies, pizza, etc. This is one tricky allergy – no tomatoes, nothing fermented (cheese included), no beans, no gluten, no nuts, nothing with preservatives, etc….let’s just say it’s quite a list of foods to avoid. So, after googling around a bit, I found a suggestion for a tahini artichoke pasta sauce in an online histamine-free forum, but alas, no recipe. Therefore, I created my own.
I present to you (& my friend)…
HEAB’s Histamine Free Tahini Artichoke Sauce
- 1 cup artichoke hearts (Preferably fresh, but I also like the frozen ones from Trader Joe’s. Just allow to thaw in fridge overnight.)
- 1/2 cup tahini
- 2 tsp honey
- 1 tsp lemon juice (Optional as citrus is normally a no-no for those following a low histamine diet, but my friend said such a small amount wouldn’t bother her.)
- 1/2 clove garlic, minced
- Water to thin (I used 1/4 cup)
- Salt and pepper to taste
- Combine all ingredients except for water using a blender or food processor.
- To make more of sauce, slowly add water until desired consistency reached. If you prefer more of a dip-like consistency, skip the water.
As a good friend, I decided to taste test…
atop black rice and stir-fried veggies.
as a pasta sauce with brown rice spaghetti, chicken, and roasted root vegetables.
and as a dipping sauce for these zucchini fritter tater tots.
I loved the sauce, and now I must go make more for my friend since it’s all gone.