This Paleo Whole30 Hummus is bean-free, but still so delicious. This quick dip makes the perfect snack and also is gluten free, dairy free, and vegan.
*Pictures updated January 11th, 2017
So my husband is doing a Whole30. For those of you that aren’t familiar with that, it’s a program where you eat only whole foods for 30 days. No dairy, legumes, grains, sugar (even natural) or paleo treats or breads. Learn more about it here.
As much as I like to bake sweet treats, we eat healthy for the most part. Except for the weekends. Those were filled with pizza and snacks. He was starting to feel the effects of all the crappy eating and felt cruddy constantly. I was already cooking low-carb and grain-free regularly, so this program wasn’t too hard of an adjustment. I’ll be sharing some of the recipes I’m making because when I was trying to meal plan I was looking for as many different options as possible.
He’s only a week into it and already feeling so much better. He has stable energy throughout the day and no brain fog like he normally had. He’s never hungry either.
Now onto the hummus. He has always loved hummus, but it always made him feel horrible afterward. He would always have a bad stomach ache which caused him to completely stop eating it. This is such a great replacement for it. The beans are replaced with roasted zucchini but all the other elements of the hummus stay the same- Tahini, lemon juice, garlic, salt and pepper. I made it plain the first time and it’s very good that way, but I decided to add roasted red peppers the second time. It was a good decision -it took it over the top.
It comes together quick, but is best served chilled. Try to refrigerate it at least a couple hours- overnight is best. The flavors really develop and enhance that way.
He dipped carrots, broccoli, and snap peas in it. So he’s dipping veggies in veggies- you can’t get much healthier than that! Even if you’re not paleo or on a Whole30, this hummus is delicious. So creamy and garlicky, you’ll be coming back for more!
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Paleo Whole30 “Hummus”
Ingredients
*optional for red pepper version*
- 4 oz roasted red pepper I used half of a 8.4oz jar. Be sure to check for no added sugar
Instructions
- Preheat oven to 400° and line a sheet tray with parchment paper. Cut zucchini into small pieces and place on tray.
- Drizzle with coconut oil and sprinkle with salt and pepper. Bake for 20 min and let cool for 10 min.
- Place zucchini in a food processor or blender and add in the tahini, garlic, and lemon juice and process until completely smooth. Add in the roasted red pepper and blend again.
- Chill for a couple hours for best flavor. Serve with veggies. Store in fridge for up to a week
Rita says
I am doing the Whole30 for the third time with my Mom. Tonight I mixed up a delicious batch of chickpea hummus for my guys and truth be told I almost considered cheating and eating some. I have a real passion for hummus… In desperation I decided to see if there were any bean-free hummus recipes and found your site.
I really didn’t think this would be tasty at all. Zucchini in hummus? YUCK! But I had one in my fridge and decided it was worth trying.
And I have to tell you, WOW!!! It is so delicious! I added a handful of fresh parsley and some cumin and I think I love it as much as chickpea hummus. Thank you so much for sharing this amazing recipe. I think I might make this in the future instead of chickpea hummus as we try to avoid beans as much as possible.
Jessica DeMay says
You’re welcome, Rita! Thanks for trying my recipe and for the great feedback! I’m glad it didn’t disappoint 🙂
Michelle James says
I found that mine was kind of runny although the flavor was great. ANy ideas for thickening it up a bit?
Jessica DeMay says
Hi Michelle- thanks for trying my recipe! It shouldn’t be runny. Were the zucchini really big and watery? I would say cut the seeds out if it’s really large because that part can get too soft. That’s the only thing I can think of. Did it thicken up in the fridge at all? I hope it was still delicious!
Heather says
I’m horrible with sizes… what qualifies for large, medium and small 🙂 Do you have an estimate of how much cups of cut up zucchini you use? I was thinking maybe 2… does that sound about right?
Jessica DeMay says
Hi Heather- I totally understand. I’ve seen them as small as my hand and as big as my arm 😉 I would say 2 cups is probably about right. The nice thing about this is it’s not baking, so it doesn’t totally matter. If you end up with a little more than what I used it’s totally fine and the recipe will still work. It’s super flexible. Hope you enjoy!
Lauren says
I made this today and am so disappointed because I was SO excited about it. I would add one definite modification of sautéing or roasting the garlic first. I did four cloves because I love me some garlic, but wow… Talk about serious punch. I made extra, expecting to be in love. Ended up tossing it. 🙁 I’m not giving up. I plan to try again and adjust. The roasted zucchini was so good by itself! Sad I didn’t just eat it! Will report back after roasting garlic.
Jessica DeMay says
I’m so sorry Lauren! Yes, it is pretty garlicky, but I love your idea of roasting it first. I’m glad you’re going to try it again. Thanks for trying my recipe and for the feedback!
Kathy says
Love love this! It will be a staple during my whole 30 and even after!
Jessica DeMay says
Thanks, Kathy! So glad you like it!