300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
How about a little Paleo Hummus? Doesn’t that just sound lovely? Grab a few sweet potato chips and you’re set; one of the best appetizers ever.
Appetizers. What is it about them that attract us so much? Is it the fact that we get to share them with people? Is it that they are fun to eat, which is why sometimes they are referred as “finger food”? Is it that it is an “easier” dish to put together? Or is it simply because people relate them to parties, get-togethers or dining out? Whatever the reason may be people of all ages love these finger-licking-good dishes.
I know I do! And lots! There is just something super appealing to me about preparing a delectable appetizer before dinner; a time where my husband and I sit down and enjoy some quality time together, sharing details about our day and satiating our cravings with delicious and healthy food.
Today’s healthy appetizer is Paleo hummus. Made with zucchini, not garbanzo beans (since they are not Paleo approved), which makes it lower caloric and easier to digest. Oh, they joy of finding ways to make trendy (high caloric) dishes, healthy and Paleo friendly. This, my friends, is a winner and a must try. Have fun inviting people over and sharing your homemade appetizer.
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Paleo Hummus
- Total Time: 5 mins
- Yield: 10 servings 1x
Description
This Paleo hummus uses zucchini instead of chickpeas – and you’d never know the difference.
Ingredients
- 4 cups zucchini, peeled and chopped
- 3/4 cup tahini
- 1/4 cup extra virgin olive oil
- Juice of 4 lemons
- 4 garlic cloves, peeled
- 1 tbsp cumin
- 2 tsp sea salt
- 1/4 tsp paprika for garnishing
Instructions
- Place hummus ingredients in a food processor and process until a smooth consistency is reached.
- Transfer to a bowl, garnish with paprika and drizzle a little olive oil.
- Serve immediately along with vegetables or favorite dipper.
- Prep Time: 5 mins
- Category: Appetizers
- Method: Blending
- Cuisine: Middle Eastern
I’ve been thinking about trying to muster up a paleo-friendly hummus but now I don’t need to! I’m glad I stumbled upon this. What do you usually use as a “dipper?” I can always resort to gluten-free crackers but I’d rather not as it’s not true paleo. Raw veggies don’t usually cut it for me. Thanks for sharing this recipe!
Shane, try using sweet potato chips or vegetable chips!
Thanks for this great dipper! However I think the lemon juice should be added slowly until it reaches the right consistency. I used two lemons, that were super juicy and my dip is a little runny. Next time I would add it slowly until it’s just right. Other than it super yummy dip, I used jicama for a good crunch. Oh, and I added a little hot Chinese mustard for an extra kick since l like spice.
Nice job, Christina! Love the jicama idea!! MMM!
Yum, yum, yum, yum, yum! Enjoying some with my lunch 🙂 Thanks for this fantastic recipe!
This looks delicious. I’m assuming you can freeze this hummus. Right?
I never have before, but I dont see why you couldn’t freeze it. 😉
BTW, how do you store the sesame tahini once it’s been opened? No where in the can does it specify to refrigerate, but since it’s a paste I was wondering if it will spoil in the pantry.
I know, the packaging does not specify (boo). I just went ahead and refrigerated it!
Hi! We tried your zucchini hummus recipe yesterday, for a picnic dinner, and we loved it! We added a bit of crushed cumin seeds, black pepper and some chili flakes. Yum!
Those additions sound wonderful! Thanks for sharing! 🙂
This is amazing! I’ll have to go easy on it though because I liked it a little bit too much 😉 V impressive. Thank you!