Paleo Hummus.....

by 3197 · December 05, 2012 at 06:02 AM

Does anybody have a good recipe for Hummus, that tastes somewhat like the real thing?

I miss Hummus so much! Help!

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14 Replies

2817 · August 16, 2012 at 09:47 PM

Baba ganoush! Roasted eggplant, tahini, lemon, garlic & olive oil.

1260 · August 16, 2012 at 09:22 PM

I doubt that there is anything close. Sometimes, you just have to 80/20 it and enjoy a few antinutrients for the sake of your own sanity. If you need to paleo justify it in your mind, at times, I'm sure Grok would eat things that were less than optimal. When Grok was in great distress (starving) I'm sure he became a very creative eater-- really pushed paleolithic culinary limits. I bet he even ate poisonous stuff too; how else did his descendants learn that legumes and grains could be eaten in certain conditions (cooking).

Therefore, even grok 80/20'd it some times, and hummus is permissible in (limited doses) during times of distress (you are hungry) and availability (a tub of hummus fell into your shopping cart all on its own). Just don't make a habit of it.

3886 · August 16, 2012 at 11:56 PM

I've noticed all these recipes have tahini, which is on my personal "out" list in my diet. I as well miss hummus. I have found that guacamole is a pretty good paleo replacement. It's not hummus, but if you want to stay as paleo or anti-inflammatory as possible, guac is the way to go.

4911 · August 16, 2012 at 11:39 PM

I've made it with raw zucchini, it tastes awesome. Here's the recipe (I peel the zucchini):


Here's a recipe for baba ghanouj, which is my current favorite:


53 · August 16, 2012 at 10:36 PM

I've made really delicious Paleo hummus using roasted red peppers and poblano peppers.

  • 2 oven-roasted red peppers (coat them in coc. oil and roast for an hour at 350...then peel the skin and rinse out the seeds)
  • 2 oven-roasted poblano peppers (same process as the red peppers)
  • 1 cup of tahini (I usually use about a half a can -- add more for more creamy-ness or less to taste) ** You could always omit the tahini if you're strict and don't want to do the sesame seed paste thing. I always thought trying an avocado or two might provide the same creamy-ness.
  • Entire clove of oven-roasted garlic -- I like a lot of garlic. Obviously add to taste. (I just take the garlic, coat it in coc. oil and wrap it in foil and bake it for an hour)
  • lemon juice
  • 1-2 tbsp. coconut oil
  • salt, pepper, roasted red pepper and other seasonings to taste

It's extremely delicious and I don't miss the chickpeas a bit!

508 · August 16, 2012 at 10:05 PM

Practical Paleo by Diane Sanfilippo has a delicious hummus made with cauliflower.

4 cups cauliflower steamed 2 TBL tahini 1/4 cup extra virgin olive oil 1 lemon, juice & zest for garnish pinch of cumin sea salt & pepper to taste

Combine everything (but lemon zest) in a food processor. Garnish with lemon zest, paprika and 1 TBL olive oil

460 · August 16, 2012 at 09:50 PM

I've failed to find any substitute that successfully substitutes for hummus, I'll indulge on occasion.

My stand-ins are usually baba ganoush made with grilled or broiled eggplant or zucchini hummus made by substituting peeled, sometimes roasted, sometime raw zucchini for the chickpeas. In both cases I go heavy on the tahini since its my favorite tasting note.

11113 · August 16, 2012 at 09:29 PM

I'll indulge in a tub of hummus occasionally (once a month or less). I try to make sure that it's made with any oils other than soybean or canola, with as few preservatives as possible. I'll either eat it by the spoonful or use a veggie stick (carrot, celery) as a scoop.

3886 · December 05, 2012 at 06:02 AM

I don't understand why all these recipes eliminate the chickpeas, but leave in the tahini. BOTH chickpeas and tahini are not paleo, have anti-nutrients, and tahini is overloaded with omega 6 with minimal omega 3.

Anyone have a "hummus" recipe without NEITHER chickpeas nor tahini????

380 · December 04, 2012 at 09:31 PM

Random belated answer to add to this one: I made up a recipe to use instead of my beloved home-made hummus, in which I replace all the chickpeas with more sesame seeds. I call it "Tahummus" (as in basically a cumin-y, lemony, garlicky tahini).


400g Sesame seeds (replacing the usual 400g chickpeas soaked/drained and the 1 tbsp Tahini) 1/4 to 2 cloves garlic 2 T lemon juice 1/2t sea salt 1/4 to 1t ground (lightly pan toasted) cumin seeds 2T olive oil (or macadamia oil) extra salt to taste Optional addition: a pinch of smoked paprika.

Put in food processor and blend to desired consistency, using water to thin if necessary.

In reading the suggestions above, I might also try including some sunflower seeds in the mix some time in future...

While I wouldn't recommend feasting on it every day due to the non-ideal Omega 6 ratio, it certainly completes the dip platter, or the home-made middle eastern kabab (served with salad, slatherings of sauces and on top of cauli instead of rice (or pita bread if that's how you rolled pre-paleo). :)

10 · August 17, 2012 at 02:55 AM

I second the Heart of Palm Hummus. It's great.

5179 · August 16, 2012 at 11:38 PM

I've been waiting to try this recipe for sweet potato hummus. Just bought the tahini.


10 · August 16, 2012 at 10:07 PM

Yes! I made a delicious paleo hummus from cauliflower. I posted the link on my blog to where I got the recipe. http://www.urbancavegirl.com/2012/07/spicy-roasted-cauliflower-dip-hummus.html?zx=607c24edea8e0a97&m=1

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