Paleo Hummus
A Paleo Hummas Appetizer Recipe!
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.
Tools You’ll Need:
- Food processor
- Citrus juicer
- Measuring cups
- Measuring spoons
Ingredients:
- 4 cups zucchini (peeled and chopped)
- ¾ cup sesame tahini
- ¼ cup olive oil
- Juice of 4 lemons
- 4 garlic cloves (peeled)
- 1 tablespoon cumin
- 2 teaspoons sea salt
- ¼ teaspoon paprika (for garnishing)
Steps:
- Plug in your food processor, place all ingredients in (except paprika) and process until all ingredients have combined, and its consistency is smooth (like a paste).
- Pour the mix into a bowl; garnish with paprika and a dribble of olive oil.
- Serve immediately with baby carrots, celery, Paleo Sweet Potato Chips or vegetable potato chips.
* Makes 10 servings
* Nutritional Information (per serving): 183 calories; 16g fat; 6g carbohydrates; 5g protein.
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Tags: appetizers, cumin, hummus, lemons, olive oil, paprika, sea salt, sesame tahini, zucchini
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Comments (9)
Shane
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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!
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Mariel Lewis
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Shane, try using sweet potato chips or vegetable chips!
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Christina
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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.
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Haidee
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Yum, yum, yum, yum, yum! Enjoying some with my lunch
Thanks for this fantastic recipe!
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Ana Mari
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This looks delicious. I’m assuming you can freeze this hummus. Right?
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Mariel Lewis
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I never have before, but I dont see why you couldn’t freeze it.
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Ana Mari
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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.
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TalesofaKitchen
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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!
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Mariel Lewis
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Those additions sound wonderful! Thanks for sharing!
Reply