Pistachio rosemary spread on crostini

Everyone loves hummus. But mixing pistachio, rosemary, and white beans make for a nice twist – especially since sesame (tahini) is very high in amines. It’s a delicious blend of flavors and sure to be a hit at any party – and a low-amine treat that allergy sufferers can eat without doom.

Yield: About 2 Cups

1/2 C dried white beans, cooked

1/2 C pistachios

4 Tbsp water

4 Tbsp safflower oil

2 Tbsp fresh rosemary leaves +

handful of fresh rosemary leaves for garnish

Crostini (little toast rounds will work fine – you don’t need oil and cheese and all that unless you really want to. Adjust for gluten-free.)

2 clove garlic

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp ascorbic acid

  • Cook white beans for about 1 hour or until done.
  • Soak pistachios in water.
  • When beans are done, add all ingredients (except garnish rosemary) to a food processor and process until very smooth.
  • Spread onto crostini slices and press one or two rosemary leaves into the middle of each.
  • Serve.

AMINE BREAKDOWN:Very Low Amine: white beans, water, rosemary, crostini (adjust recipe for gluten-free), garlic, salt, pepperLow Amine: safflower oilHigh Amine: pistachio

Jenny Scott

My name is Jenny Scott, and I am the culinary expert behind aminerecipes.com. My website is your go-to source for everything you need to know about amine foods. I have a passion for exploring the world of nutrition and a fascination for the intricate flavors of amine-rich ingredients. That's why I've dedicated myself to curating a collection of delicious and nutritious recipes that cater to all tastes and dietary preferences. Instagram / Email
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