Recipe paleo hummus houmous chick peas legume free-min

Recipe: Paleo Hummus

Hummus (or houmous, if you prefer) used to be one of my go-to dips before I went paleo. With the main ingredient being mashed chickpeas – yep there’s no doubting that they’re legumes* – it’s most definitely not on the paleo menu. Which is a shame because this Middle Eastern sauce is great as an appetizer or a dip for raw veggies.

Besides, even if it were paleo – have you checked out the ingredients recently? These are the ingredients of two of the popular brands of hommus sold in my local Coles supermarket:

Savion Dairy Hommus Dip

Ingredients: Chickpeas (47%), Sesame Seed Paste (23%), Canola Oil (Antioxidant 320), Lemon Juice (Preservative 202), Water, Salt (Anti-Caking Agent 554), Food Acid (330).

Yumi's Traditional Hommus Dip

IngredientsChick Peas 45%, Water, Vegetable Oil, Sesame Seed Paste, Vinegar, Salt, Garlic, Citric Acid, Preservative (202, 211), Acidity Regulator (575).

Canola oil, vegetable oil and all of those additives and preservatives – no thanks.

Recipe paleo hummus houmous chick peas legume free-min

So what are the options for making a paleo hommus?

Well I've tried with both zucchini and cauliflower – and I like the zucchini best. And it’s great with kale chips.

Recipe: Paleo Hummus
Recipe type: Sides
Prep time: 
Total time: 
Hummus (or houmous, if you prefer) used to be one of my go-to dips before I went paleo. This recipe takes out the chickpeas (no legumes here!) and uses paleo alternatives to make this delicious hummus!
Ingredients
  • 3 small zucchini’s, peeled and roughly chopped
  • Juice of a lemon
  • 50ml (3 tablespoons) Tahini
  • 30ml (2 tablespoons) extra virgin olive oil
  • 1 teaspoon cumin
  • Sea salt and ground black pepper, to taste
  • 1 clove garlic, minced
  • Paprika or cut chives, to serve
Instructions
  1. Put the zucchini and lemon in your food processor and blend
  2. Add the tahini, olive oil, cumin, seasoning and garlic. Blend until smooth
  3. Put in the fridge for half an hour or so before serving
  4. Top with paprika or chopped chives, to serve

WANT ME TO EMAIL YOU THIS RECIPE?

Enter your details and check your email!

*And what’s so wrong with legumes I hear you say? Well legumes contain phytates and lectins which are to be avoided as they inhibit nutrient absorption and cause inflammation.

Paleo Cookbooks cavemanfeast paleo-recipe-book
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: