Paleo Hummus?

Mallory0418

Is there such a thing? I've found a few recipes using zucchini but I just can't see that tasting anywhere the same...and I miss my hummus! Does anyone know of any recipes that taste similar to the real thing?

I went off the paleo band wagon for a while and brought dairy back into my life for a couple of weeks, but that was also when my weight loss went to dead stop so I'm getting back at my paleo lifestyle.

mehaugen

Yes, roast a head of cauliflower and use that instead of chickpeas. Then just add tahini, lemon, garlic, cumin, etc like you would normal hummus in a food processor.

idauria

I found a recipe using sweet potatoes instead of of chick peas. I bought the tahini but I haven't made the hummus yet. Here's the recipe:

http://fastpaleo.com/sweet-potato-hummus/

Mallory0418

Thanks so much! I'm just going to use up the last of what I already have today and try those recipes out asap. Thanks!

LeidaPrimal

Not zucchini, eggplant! Search for Eggplant caviar, it is WONDERFUL. You can also try any antipasti recipes, those are even better. Here is mine:

Bulgarian Lecho (Really, it is likely to remind you of the antipasti, but that’s what it’s called in the Byzantium part of the Roman Empire)

2 large (regular) or 3 medium (Japanese) or ~ 2 lbs of small round Eggplants
2 ‘meaty’ red bell peppers
1 small jalapeño pepper (don’t use in conjunction with cayenne!)
3-4 garlic cloves
2 medium carrots or 8 -10 baby carrots, diced into ~ ½-1/4 inch pieces
1 large onion
~ 2 cups of diced or plum tomatoes or 3 to 4 large beefsteak tomatoes
Spices: black peppercorns (~ ½ teaspoon), coriander seeds (~ ½ teaspoon), cumin (1/4 teaspoon), cayenne pepper (1/4 teaspoon or to taste), mild paprika (~ ½ tbsp)
Coconut oil (as needed, up to ¼ cup, normally)

Directions:

Preheat the broiler. Get a couple of large baking sheets and line them with foil. Put ~ 2 tbsp of coconut oil into micro and let it melt into liquid. It takes about 30-40 sec for my micro, but you know yours! Take a brush and brush the foil on the sheets.

Cut the bell peppers in half, clean them out, press to flatten on the foiled sheet. Chop onion into large pieces (think stir-fry). Cut eggplants into long stripes about ½ inch thick and 3-4 inches long (I like that more than rounds, you can fit more on the sheet that way). If using fresh tomatoes, cut them in half. Arrange on the foiled sheets in the artistic fashion. Or non-artistic fashion. The main thing it all should fit. Brush with coconut oil. Set under the broiler until peppers’ skin blackens.

Get the peppers out. If the rest of the veggies look like they need more tan, slip them back in. Wrap the peppers in the Cyrano or throw into a plastic bag squeezing out excess air. Let them dream pepper dreams for a while.

Meanwhile, toast the spices, and give them a whirl in the grinder, just to break them up (woo-hoo, fragrance!)

Now, get a really BIG pan. Throw in coconut oil, the broiled eggplants and the onions, and the carrots (but reserve the broiled tomatoes, if using). Dump spices on top of it, crush the garlic cloves (alternatively, you could have rolled garlic in foil and let it bake with other veggies, then you’d squeeze it in), and braise on low, mixing it once in a while.

Meanwhile, peel the blackened skins off the peppers and slice them. Add bell peppers in, stir. When it looks too dry, dump the can of tomatoes in, breaking up the plum or broiled tomatoes as you go, diced will go as is. If it looks too dry, add more tomatoes.

Cover up and simmer on low till it looks and smells good and before it turns to mush (Eggplant caviar recipe comes latter! That's when you want mush).

Store in the containers of your choice (I love glass jars), in the fridge and serve cold as a side to meats. It works great hot as well if you throw in ground beef or stir-fried beef.

mensasu

I second the eggplant dip. Its other name is baba ganoush and it is wonderful. For me its just roasted eggplant and garlic blended together with some coconut or mct oil. Yum.

And don't forget guacamole as a fun alternate.

zellagrrl

I found a recipe using sweet potatoes instead of of chick peas. I bought the tahini but I haven't made the hummus yet. Here's the recipe:

http://fastpaleo.com/sweet-potato-hummus/

Second this-- it's amazing. Especially on carrots.

caribougal

And my opinion... chickpeas aren't so terrible, even if they aren't "Paleo".

If you're missing hummus, try some of these other recipes. But, a little hummus is OK in my Paleo book. Just make sure it's not made with any canola oil and eat it with carrots or peppers instead of pita.

:-)

Fairysoul

I think there might be a recipe at everydaypaleo.com