This Paleo Whole30 Sweet Potato Hummus is easy to make, creamy, and so delicious. Legume free, dairy free, vegan, and low FODMAP.
Paleo and Whole30 Hummus
Since chickpeas are not allowed in a paleo diet or on Whole30, this is chickpea-free. Sweet potatoes make the best replacement for them. They are creamy and blend so smooth. The tahini and garlic oil add the classic flavors of the hummus you know and love.
What to dip in Paleo Hummus
If you are doing a Whole30 then stick to dipping veggies. Carrots, cucumbers, radishes, celery, broccoli, and zucchini all work great. If you’re just eating paleo then some grain free crackers would be great. I love Simple Mills crackers and they would pair perfectly with this!
Low FODMAP Hummus
Sweet potatoes and tahini are both limit foods for low FODMAP, so this isn’t a dish where you can eat freely. If you just have a serving of 1/4 cup then it should be fine. Garlic oil replaces the traditional garlic cloves while still adding flavor.
If you don’t need this low FODMAP, then use all olive oil and 2-3 fresh garlic cloves.
I think you will love this paleo Whole30 Sweet Potato Hummus because it’s so creamy, flavorful and delicious. So easy to whip up for a quick snack or appetizer.
Here is another hummus recipe I have: Paleo Whole30 Zucchini Hummus
Paleo Whole30 Sweet Potato Hummus
- Place sweet potato, tahini, olive oil, garlic oil, lemon juice and salt in a food processor. Blend until smooth, stopping and pressing down as needed. Serve with veggies or grain free crackers.
- Store covered in the fridge up to 7 days.