Hummus Histamine Information

Hummus is a popular Middle Eastern dish primarily made of chickpeas, also known as garbanzo beans, and Tahini, a paste derived from sesame seeds. Other ingredients can include olive oil, lemon juice, garlic, and spices, which vary regionally and amongst personal preference. Chickpeas, the main ingredient in hummus, are demonstrated as low histamine foods. One review published in Critical Reviews in Food Science and Nutrition found that chickpeas could have potential antihistaminic properties (Azad et al., 2017). However, this finding doesn't directly imply the impact of hummus, since the added ingredients might alter the overall histamine impact. Tahini made from sesame seeds, is also generally classified as a low histamine food, but it should be noted that food's histamine levels can increase based on fermentation, age, storage conditions and processing. Freshly made Tahini, for instance, might have lower histamine content than something that has been stored for an extended period. Lemon juice and garlic, often added as flavour enhancers, are generally safe for those monitoring their histamine levels. However, some people might be sensitive to garlic as a personal intolerance. As for Olive oil, a staple in hummus, it doesn’t elevate histamine levels and a paper in British Journal of Nutrition even shows evidence of possible anti-inflammatory and antihistamine benefits (Fito et al., 2007). In summary, in fresh and simple form, hummus essentially doesn't seem to be a significant contributor to dietary histamine and could be considered safe for those watching their histamine intake. Always bear in mind, individuals tolerances can vary, and it's recommended, when introduced into a low histamine diet, to start with small amounts and gauge personal reactions. References: 1. Azad, A.K, et al. (2017). Legume seeds and colorectal cancer revisited: Protease inhibitors reduce MMP-9 activity and colon cancer cell migration. Critical Reviews in Food Science and Nutrition. 2. Fitó, M et al. (2007). Anti-inflammatory effect of virgin olive oil in stable coronary disease patients: a randomized, crossover, controlled trial. British Journal of Nutrition.