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
Ingredients: Chick 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.
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.
- 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
- Put the zucchini and lemon in your food processor and blend
- Add the tahini, olive oil, cumin, seasoning and garlic. Blend until smooth
- Put in the fridge for half an hour or so before serving
- Top with paprika or chopped chives, to serve
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*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.
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