Zucchini Hummus Paleo Recipe (2024)

FAQs

Why is my homemade hummus tasteless? ›

As I'm sure you're aware, chickpeas don't have a lot of flavour to them, so they need some pretty punchy ingredients to make it what it is. Yes, adding things like cumin or paprika will make it more interesting, but at the end of the day, if there isn't enough salt and lemon (acid), it will taste bland and insipid.

To make hummus Paleo friendly you've got to get rid of the chickpeas, which requires a little creativity, and we've seen everything from zucchini to cauliflower to macadamia nuts or cashews used to replicate the taste and texture.

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

You can roast a whole head of garlic and drop a few whole-roasted garlic cloves over the top of the finished hummus, or even sauté rinsed canned chickpeas in olive oil, seasonings, and parsley to place over the top for a more jazzy display.

But this dip is also flexible: cumin and pimentón are optional, as are herbs or blends like za'atar.

Ground cumin and salt help to make it taste amazing, and the ground cumin adds a little more spice and richness. Olive oil makes the texture of the hummus luxurious.

Many store-bought hummus brands contains tahini, in addition to added oils. Canola oil (rapeseed oil) and soybean were found in some of the brands. These oils are ones to avoid because they're not only likely derived from GMOs, unless verified as GMO free, but canola oil is produced using solvents.

Peanuts are technically legumes, which are not paleo compliant, and that means peanut butter is off limits for paleo eaters. All other nuts and seeds are fair game, so if nuts and seeds are the only ingredients, snack away!

Legumes are members of a large family of plants that have a seed or pod. This category includes all beans, peas, lentils, tofu and other soy foods, and peanuts. This also includes peanut butter and soy sauce. Legumes are not allowed on paleo because of their high content of lectins and phytic acid.

Hummus is cheaper and more delicious when it's homemade—and you don't need a recipe (or chickpeas!) to make it. All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. I've bought too many tubs of sub-par hummus and I've decided it's time to stop.

Which is healthier tahini or peanut butter? ›

Tahini is lower in carbohydrates and sugars than peanut butter is making it a better choice for people who follow low-carb diets, Politi notes. Both foods are predominantly fat, though peanut butter has a little more protein, Young adds.

Almond Butter

It can also be used as a tahini substitute because it is creamy, rich in healthy fats, and mild in flavor. While it is not a choice for people with nut allergies, people with sesame allergies may be able to enjoy almond butter in place of tahini.

Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient! Lemon juice: I never suggest using pre-bottled lemon juice, but I especially urge you not to in homemade hummus.

You can blend with pesto, roasted red peppers, chipotle tabasco or even avocado or guacamole. Drizzle with pine nuts, olive oil, parsley or cilantro for a beautiful mediterranean style presentation.

You may be using poor quality olive oil, compared to what they use in restaurants. You might be using a different variety of cumin. I have noticed a difference between Indian cumin and the cumin you usually get in typical western grocery stores. You might not be using enough oil.

The best hummus is lusciously creamy, yet somehow light and fluffy. It's beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It's nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.

Pulse until mixture becomes somewhat smooth and combined, but do not over mix. Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.