Appetizers, Gluten Free, Middle Eastern/Mediterranean, Sides, Vegan

Chickpea Shawarma Hummus

This morning Omar and I were talking about our end of the year goals and how we desperately want to end 2017 on a really good note.  I won’t say this has been the worst year ever because that would be way too dramatic…and when I see other people dealing with way harder issues than what we’re going through, it makes me feel horrible for being down in the dumps over things that in the grand scheme – aren’t really that life altering.  I’m just a big baby sometimes when things don’t go my way….or better yet….go as I PLANNED it.  Can I just say Continue reading “Chickpea Shawarma Hummus”

Appetizers, Gluten Free, Paleo Recipes, Vegan, Veggies

My Favorite Veggie Hummus


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!!!

My Favorite Veggie Hummus

  • Servings: 2 - 4
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A Paleo Hummus you are going to love that's full of fresh and healthy veggies!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate until cold and serve with fresh veggies or some nonGMO pita chips and ENJOY!