3 Paleo Bean-Free Hummus Recipes

Did anyone catch the BIG game that happened last weekend?  To be honest, I didn’t even know who was playing and didn’t really care until it started.  See my previous post about the Super Bowl here.

Super bowl

I guess I didn’t really grow up in a sports-obsessed home, so I don’t have any of those useless random stats floating around in my head.  That’s fine with me, because I’d rather provide the food and have a good reason to gather with family and friends and sit around and eat.  I’ve been on a kick to find some dip recipes that I can munch on when I’m in a pinch.  Since having baby #2, I’ve been slacking on staying the course with Paleo, so I’m trying to kick my butt in gear.  I figure if I have healthy snack foods on hand, then there’ll be no prisoners excuses….except for the Enjoy Life chocolate chunks taunting me from the freezer.  Dang you, chocolate!

It worked out perfectly that my parents were in town, so I could try my dips out on them and get some feedback.  I thought they were successful and kinda brilliant–‘hummus’ using sweet potatoes, cauliflower, and zucchini?  Genius.

olive fingers

I had a friend over the weekend say she didn’t realize I don’t do beans; I said yup, ever since going Paleo a little over two years ago.  I literally left the beans behind, and let me tell ya, my body thanks me  does react when I do eat them…woo wee!  Who would have thought that our bodies let us know when they don’t like what we are putting in it.  Honestly, nursing Sophia has been the best accountability partner because when I eat something I’m not supposed to (dairy, grains, beans), baby girl lets me know!  I truly feel bad when she reacts (spitting up & diarrhea) to what I ate, so Sophia is my good checks and balance-er.

As you can guess, I couldn’t wait to find and try something that satisfied the dip craving but didn’t leave me bloated.  After a little research and little trial and error, here are three alternatives to the good ‘ole party favorite, hummus.

Note: If you are Paleo, or just want to up your veggie intake, get creative with the kind of veggies you serve with these dips.  Try cucumbers, broccoli, cauliflower, carrots, celery, zucchini, bell peppers, olives, yellow squash, plantains, etc.  Or check out these Paleo cracker recipes from The Paleo Mom and Elana’s Pantry.

Warm Sweet Potato Hummus

From Things My Belly Likes

Paleo sweet potato hummus

  • 1 small sweet potato, peeled and diced
  • 1 Tbsp tahini
  • 1 tsp lemon juice
  • 2 tsps extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp cumin

1. Place the potato in a pan of boiling water and simmer for 20 minutes until tender. Drain and remove from heat.

2. Puree or mash the potato, season, then stir in the rest of the ingredients.

3. Serve immediately.

Cauliflower Hummus (Tahini-free)

From Everyday Paleo Family Cookbook

Paleo cauliflower hummus

  • 4 cups steamed cauliflower
  • 2 Tbsp almond butter
  • ¼ cup extra-virgin olive oil
  • 1-2 garlic cloves (start with one!)
  • 1 tsp ground cumin
  • ½ tsp paprika
  • pinch of cayenne pepper
  • ½ tsp sea salt

1. Steam your cauliflower until fork tender. Let cauliflower florets cool.

2. Add cauliflower and all ingredients except olive oil into a food processor.

3. Begin to puree ingredients and slowly add the olive oil in a small stream. (This will deliver the creamiest results.)

**Check out other cauliflower hummus recipes here and here.

Zucchini Hummus

From Paleo Cupboard

Paleo zucchini hummus

  • 1 medium zucchini, peeled and chopped
  • ¼ cup fresh squeezed lemon juice
  • ¼ cup tahini (or nut butter if you do not eat seeds)
  • 1 Tbsp. extra virgin olive oil (plus extra for garnish)
  • 1 tsp. cumin
  • ½ tsp. sea salt
  • ¼ tsp. fresh ground black pepper
  • 2 cloves garlic, chopped
  •  Dash paprika (for garnish)

1. Place the lemon juice and tahini in a food processor and blend for about 30 seconds or until well combined and creamy. You may need to scrape the sides once or twice to get the ingredients to fully combine.

2. Add the zucchini, olive oil, cumin, sea salt, black pepper and garlic and blend until smooth. You may need to scrape the sides once or twice.

3. Transfer the hummus to a medium-sized bowl and place in the refrigerator for at least 30 minutes.

4. Serve with a drizzle of olive oil and a couple dashes of paprika for garnish.

Well, there ya have it–any interest in trying these?  Do beans bother you or will someone have to pry the hummus from your cold dead hands?

I’m excited to have these recipes handy and keep trying different veggies/chips/crackers to dip in them!

Note: Photo from here.

5 thoughts on “3 Paleo Bean-Free Hummus Recipes

  1. All of them look yummy and nutritious. Have you tried all 3? Which one is your favorite? I have not yet made bean free hummus, but would like to try! I don’t think I have had bean hummus in a couple of years, and I know what it does to the kids’ tummies, so I try to stay away from it.

  2. Pingback: Memorial Day Recipe Roundup | Kiss by Brooke

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