I don’t know about you, but I LOVE HUMMUS. Before I started eating a religious Paleo diet, I ate hummus ALL the time…with pita chips. I shall not lie…from time to time I will buy hummus from the grocery store and divulge in eating it on a cheat day here and there… But NOW that I have a Paleo hummus recipe that tastes even better than store bought hummus, I can waste a cheat meal on something like bread or chocolate cake! SCORE!!! I can’t remember where I found this recipe. I just remember not really liking it the first time I made it. So, I went back to the drawing board and did a couple things different…and…VOILA! I’ve got one tasty and healthy hummus recipe I’m pretty sure you’re going to love! I promise, you won’t even miss the chickpeas!!!
- 3 cups organic zucchini, washed, peeled, and small diced
- 1/2 yellow onion, small diced
- 2 garlic cloves, minced
- 1/4 cup green bell pepper, small diced
- 1/4 cup red bell pepper, small diced
- 2 tbsp olive oil
- 1/2 cup fresh lemon juice (2 large lemons)
- 3/4 cup Tahini
- 1/2 tbsp ground cumin
- 2 tsp kosher salt
- pepper to taste
- 1/4 cup sundried tomatoes, optional
- 1 green onion, sliced, optional
- In a large saute pan on medium-high heat, add the olive oil and let it get hot. Then add the first 5 ingredients. Cook the veggies until they become soft and translucent.
- Add the cooked veggies to a food processor and puree for about 30 seconds. Next add the Tahini, lemon juice, cumin, salt, and pepper. Puree until you have a smooth mixture. You may want to scrape down the sides of the food processor from time to time.
- Pour the hummus into a pretty bowl and garnish with the sun-dried tomatoes and green onion. I drizzled a little bit of the olive oil from the sun-dried tomatoes on top to make it look pretty.
- Refrigerate until cold and serve with fresh veggies or some nonGMO pita chips and ENJOY!