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Paleo Hummus Recipe (Legume-Free)

Hummus — or houmous, depending on how you like to spell it — was once a firm staple in my fridge. That creamy, savoury dip worked with everything from raw veggies to roast meats and made a quick, healthy snack feel complete. But once I transitioned to the Paleo lifestyle, traditional hummus was off the table. And not just because of the chickpeas.

Chickpeas are legumes, and as such, they’re not considered Paleo. While legumes are often praised in conventional nutrition for being high in fibre and protein, from a Paleo perspective, they come with drawbacks. (More on that below.) Still, it’s hard to ignore how good hummus tastes — so naturally, I went on the hunt for a Paleo-friendly version that delivers the same flavour and texture, without the inflammatory ingredients or nutritional pitfalls.

After experimenting with several alternatives, including cauliflower and even sweet potato, zucchini emerged as the clear winner. The texture, flavour, and versatility of this version make it a perfect stand-in for the original. It’s fresh, light, and blends beautifully with tahini, lemon, garlic, and olive oil to create a dip that feels every bit as indulgent as traditional hummus — but with none of the baggage.

Let’s also take a quick look at the supermarket versions of hummus to understand what else we’re avoiding:

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

It’s not just the chickpeas that are problematic here — it’s the addition of cheap vegetable oils, preservatives, acidity regulators, and artificial additives. These are ingredients that simply don’t belong in a Paleo kitchen.

Recipe paleo hummus houmous chick peas legume free
Print Recipe
5 from 1 vote

Recipe: Paleo Hummus

This Paleo Hummus is a delicious and healthy alternative to traditional hummus. Made with zucchini instead of chickpeas, it's a legume-free dip perfect for Paleo enthusiasts. Enjoy it as an appetizer or with raw veggies for a nutritious snack.
Prep Time15 minutes
Total Time15 minutes
Course: Sides
Cuisine: Middle Eastern
Keyword: Healthy Dip, Legume-Free Hummus, Paleo Dip, Paleo Hummus, Zucchini Hummus
Servings: 2
Calories: 150kcal
Cost: 8

Equipment

  • Food processor

Ingredients

  • 3 Zucchini’s Small, peeled and roughly chopped
  • Lemon Juice of
  • 50 ml Tahini
  • 30 ml 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

  • First, put the zucchini and lemon juice in your food processor and blend until smooth.
  • Next, add the tahini, olive oil, cumin, seasoning, and garlic. Blend until the mixture is smooth and well combined.
  • Then, put the hummus in the fridge for half an hour or so before serving.
  • Finally, top with paprika or chopped chives to serve.

Why Legumes Aren’t Considered Paleo

If you’re new to Paleo, you might be wondering why chickpeas — and legumes in general — are excluded. The main reasons are phytates and lectins, which are naturally occurring compounds found in legumes. Phytates can bind to minerals like calcium, magnesium, and zinc, making them harder for your body to absorb. Lectins, meanwhile, can irritate the digestive tract and contribute to inflammation, especially when legumes are consumed in large quantities or without proper preparation (such as soaking and fermenting).

In short, legumes can hinder your ability to absorb the nutrients you eat. For a diet that focuses on nutrient density and digestive health, this makes them a no-go. Which brings us back to this zucchini-based hummus — a nutrient-rich alternative that doesn’t compromise your health goals.

Why Zucchini Makes the Best Paleo Hummus Base

Unlike chickpeas, zucchini is low in carbohydrates, easy to digest, and rich in nutrients like vitamin C, potassium, and manganese. Its mild flavour means it blends well with stronger ingredients, allowing the lemon, garlic, and tahini to shine. Best of all, it creates that silky-smooth texture you expect from hummus without needing any starches or fillers.

It’s also a fantastic way to use up an oversupply of zucchini, especially in summer when they seem to multiply overnight in the garden or at the markets. Raw zucchini also means there’s no cooking required, making this recipe incredibly fast and fuss-free to whip up.

Simple Ingredients, Big Flavour

This Paleo hummus recipe keeps it clean and simple. You only need a few key ingredients:

  • Zucchini: Peeled for a smoother finish, especially if your zucchini has tough skin.
  • Tahini: Choose a good quality sesame paste made with nothing but sesame seeds.
  • Lemon juice: Freshly squeezed is best — it adds brightness and balances the richness of the tahini.
  • Garlic: A little goes a long way, so start with less if you're sensitive.
  • Olive oil: Opt for extra virgin olive oil for its flavour and anti-inflammatory benefits.
  • Salt: Adjust to taste — a pinch brings everything together.

Optional additions include ground cumin, smoked paprika, or a dash of cayenne pepper if you like a bit of spice. For a creamier dip, some people add a spoonful of avocado or a dash of coconut cream, though it’s not necessary for this base recipe.

How to Serve Paleo Hummus

This hummus is just as versatile as the original. Here are some of my favourite ways to enjoy it:

  • As a dip for kale chips or dehydrated veggie chips
  • Alongside raw vegetable sticks — think celery, cucumber, carrot, or capsicum
  • Spread onto Paleo wraps or nori rolls
  • As a topping for grilled meats or baked chicken
  • In a salad bowl, nestled next to roasted vegetables and soft-boiled eggs

It also stores well in the fridge. Keep it in a sealed container and use within 3–4 days. If it separates slightly, just stir to recombine. It’s a great option for meal prep and makes snacking much more satisfying when you’ve got a batch ready to go.

Flavour Variations to Try

One of the joys of hummus is how adaptable it is. Here are a few flavour variations you can try once you’ve mastered the base:

  • Roasted capsicum: Add a couple of fire-roasted red peppers for a smoky, sweet twist.
  • Spicy beetroot: Blend in some cooked beetroot and a touch of horseradish for colour and zing.
  • Green herb hummus: Add a handful of parsley, coriander, or basil for a fresh and vibrant take.
  • Smoked paprika: Sprinkle some over the top or blend it in for a bold smoky finish.

These variations are great for entertaining too. Create a trio of hummus flavours and serve them with a selection of dippers for a colourful, nutrient-rich snack board.

Final Thoughts

Creating this Paleo hummus allows you to enjoy a delicious and healthy dip that aligns with your Paleo lifestyle. By using zucchini instead of chickpeas, you avoid legumes and create a dip that is both nutritious and satisfying. Perfect for those looking to maintain a grain-free and legume-free diet while still enjoying delicious flavours.

Moreover, this Paleo hummus is versatile and can be enjoyed with a variety of accompaniments. Try it with kale chips, raw veggies, or as a spread on your favourite Paleo bread. It’s an excellent addition to any meal or snack time.

For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed this Paleo hummus in the comments below. Happy cooking!

*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.

Recipe paleo hummus chick peas legume free

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Unlock the Best Avocado, Chicken & Cashew Curry: Creamy Paleo Delight

My housemate bought me the best birthday present – an enameled cast iron casserole dish, which I've been itching to try!  I had the idea last night to make a curry with one of my favourite ingredients – avocado.  I hoped the avocado would work as a creamy base for the chicken curry and it seemed to work well.

Additionally, I love cashew nuts, so I added a few, which provided a good contrast to the texture of the avocados. I think next time I’ll add some more curry powder – I'm always wary of adding too much!

Cooking with avocado might seem unusual to some, but it actually adds a rich, creamy texture to dishes. The idea of combining it with chicken and cashews for a curry was both exciting and a bit of an experiment. The result was a delicious, hearty meal that I can't wait to make again. The avocado not only blended seamlessly with the other ingredients but also enhanced the overall flavour of the curry.

Avocado, Chicken & Cashew Curry Recipe paleo diet dinner lunch
Print Recipe
5 from 13 votes

Avocado, Chicken & Cashew Curry Recipe

Oh yes - you CAN cook with avocado! This creamy and delicious curry combines avocado, chicken, and cashew nuts, offering a unique and satisfying dish that's perfect for dinner. It's an excellent way to use avocado as a creamy base, complemented by the texture of cashews.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Fusion, Paleo
Keyword: Avocado curry, cashew curry, chicken curry, creamy curry, paleo dinner
Servings: 4
Calories: 450kcal
Cost: 20

Equipment

  • Enameled cast iron casserole dish

Ingredients

  • 2 Organic Chicken Breasts diced
  • 2 Ripe Avocados mashed
  • 1 Zucchini diced
  • 2 Mushrooms diced
  • 1.5 tins of Coconut Milk I use Ayam
  • 1 tablespoon Coconut Oil I'm using Melrose at the moment
  • 1 pot Tomato Paste
  • 2 Onions I used one white, one brown, diced
  • 1 Handful of raw Cashew Nuts roughly chopped
  • 2 Cloves Garlic crushed
  • 1.5 Teaspoons Grated Ginger
  • 1 Tablespoon Curry Powder
  • Salt I’m using Pink Himalayan Sea Salt
  • Half Teaspoon of each Cumin Cinnamon, Cayenne Pepper, Paprika

Instructions

  • First, brown the chicken in the coconut oil in the casserole dish; then put it to one side.
  • Next, sauté the onions until soft on medium heat, and then add in the garlic, zucchini, mushrooms, coconut milk, and tomato paste.
  • Mash up the avocados and stir them in. Then, add the chicken, spices, seasoning, and cashew nuts, and leave it to simmer on medium heat for 20 minutes.

Avocado, Chicken & Cashew Curry Recipe paleo diet dinner lunch

Why Avocado Works in Curry

Avocado is often associated with salads, guacamole, or breakfast dishes, but it actually performs beautifully as a base in savoury, cooked meals too. When gently heated, avocado breaks down into a soft, buttery consistency that mimics the richness of cream or yoghurt — without any dairy. This makes it ideal for Paleo or dairy-free curries where creaminess is desired without the lactose. Avocados are rich in heart-healthy monounsaturated fats, fibre, potassium, and a host of vitamins, all of which contribute to a more satiating and nutritious meal.

What Makes This Curry Different?

While many Paleo curries rely on coconut milk for richness, this recipe stands out thanks to the unique combination of avocado and cashews. The avocado melts into the sauce, creating a velvety texture, while the toasted cashews add crunch and a hint of sweetness. The dish balances creamy, savoury, and mildly spicy notes, with the chicken serving as a lean and satisfying protein source.

Tips for Cooking with Avocado

  • Choose ripe, but firm avocados: Overripe avocados can become bitter when heated. Look for those that yield slightly to pressure but are still green and fresh inside.
  • Add avocado toward the end: To avoid overcooking, stir in the avocado in the last 5–10 minutes of simmering.
  • Blend if you want it extra smooth: If you prefer a sauce-like texture, you can purée the avocado with a bit of stock before adding to the curry.

What to Serve With Avocado Chicken Cashew Curry

This curry is versatile enough to pair with a wide variety of sides. Here are a few Paleo-friendly options:

  • Cauliflower rice: Light and fluffy, it soaks up the curry beautifully.
  • Steamed green beans or broccoli: Adds crunch and colour to your plate.
  • Mashed sweet potato: For a slightly sweet contrast to the richness of the curry.
  • Zucchini noodles: If you’re after something low-carb and light.

Ingredient Spotlight: Cashew Nuts

Cashews are a wonderful addition to this dish, bringing texture, subtle sweetness, and healthy fats. They’re also a good source of magnesium, copper, and plant-based protein. Lightly toasting them before adding to the curry intensifies their flavour and keeps them slightly crunchy, offering a satisfying contrast to the creamy avocado and tender chicken. If you don’t tolerate nuts well, you can leave them out or substitute with pumpkin seeds or roasted cauliflower florets.

Storage and Reheating Tips

Like most curries, this dish improves in flavour when left to sit for a day. Store any leftovers in an airtight container in the fridge for up to 3 days. Because of the avocado, the colour may darken slightly, but the taste remains just as good. To reheat, warm gently on the stove over low heat, stirring occasionally. You can also freeze this curry, although the avocado texture may soften further once thawed — it’s still delicious, just a bit creamier.

Variations and Substitutions

One of the best things about this curry is how flexible it is. You can easily adapt it to suit your preferences or what you have on hand:

  • Swap the chicken: Try turkey, lamb, or prawns if you want to change up the protein.
  • Add more veggies: Spinach, capsicum, zucchini, or carrots all work well and add colour and nutrients.
  • Boost the spice: Add fresh chilli, a dash of cayenne, or extra curry powder if you like more heat.
  • Make it vegetarian: Use chickpeas (if tolerated), tofu, or extra vegetables in place of meat.

Why This Dish Is Perfect for Paleo

This curry ticks all the boxes for a balanced Paleo meal — it’s rich in healthy fats, packed with protein, free from grains and dairy, and loaded with flavour. Using whole, unprocessed ingredients means you get all the nourishment without the additives. It’s also suitable for those following a low-carb or dairy-free lifestyle and works well for batch cooking and weekly meal prep.

Inspired by Global Flavours

This curry takes subtle inspiration from Indian and Thai-style curries but reinterprets them with a Paleo twist. While coconut milk is common in those cuisines, using avocado instead adds a distinctly modern, nutrient-dense spin. It’s a great reminder that there are always new ways to reinvent traditional flavours using whole foods, creativity, and a little experimentation in the kitchen.

Try It and Make It Your Own

This Avocado Chicken Cashew Curry is one of those dishes that surprises everyone who tries it — rich, creamy, packed with nourishing ingredients, and deeply satisfying. Whether you’re new to Paleo or just want something a bit different for dinner, this curry is sure to earn a spot in your regular rotation. If you give it a try, I’d love to hear how it turned out. Did you add extra spices, swap the protein, or double the cashews? Leave a comment below and let me know!