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.

Sausage-Stuffed Dates

From Everyday Paleo

  • 6 dates
  • ½ pound mild Italian sausage
  • 6 bacon strips

Prep Time: 20 minutes, Cook Time: 40 minutes, Serves: 3

1. Preheat oven to 375°F.

2. Using a paring knife, cut a slit in the dates lengthwise and remove the seed.

3. Use 2 tablespoons of sausage per date, form into a ball, and wrap the date around the sausage (the date will not be big enough to wrap all the way around). Secure the sausage and date by wrapping a piece of bacon around the date.

4. Bake in a glass baking dish for 35-40 minutes.

Optional–serve with organic marinara sauce for dipping.

Sunny Deviled Eggs

From Everyday Paleo

  • 12 hard-boiled eggs
  • 2/3 cup julienne-cut sun-dried tomatoes
  • 6 Tbsp extra-virgin olive oil
  • 1 tsp garlic powder
  • Crushed black pepper to taste
  • ½ cup fresh basil, diced
  • Dried dill for garnish

Prep Time: 30 minutes

1. Place the 12 eggs in a sauce pan and add enough water to cover the eggs. Bring the water to a boil and boil rapidly for 8 minutes.

2. As soon as the timer beeps, drain the hot water from the eggs; add cold water and ice to stop the cooking process. The faster you cool off your eggs, the easier it will be to peel them.

3. Leave eggs in the cold water for 5-10 minutes before you peel. Peel eggs, rinse, and cut in half lengthwise. Carefully scoop out all of the yolks into a food processor.

4. Add the remaining ingredients (except dill) and process until smooth.

5. Fill the egg halves with the mixture (for easier filling-place mixture in plastic bag, cut bottom corner, and pipe into egg) and sprinkle with a little bit of dill if you like.

Walnut Red Pepper Dip

From Everyday Paleo

  • 2 cups raw walnuts
  • 1 tsp ground cumin
  • ½ tsp salt
  • 1 (12-ounce) jar roasted red peppers-drained
  • 2 garlic cloves
  • 4 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh parsley
  • 2 tsp lemon juice

Prep Time: 5 minutes

1. In a food processor, process the walnuts, cumin, and salt until walnuts are finely ground.

2. Add peppers, garlic, extra-virgin olive oil, parsley, and lemon juice. Whirl until smooth, like the consistency of hummus.

3. Serve with raw vegetables.

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