Did anyone even know what hummus was 10 years ago?
I feel like hummus was a food trend that never went away. People LOOOOVE hummus. Just go to any Trader Joe’s and you will see about 45 different varieties of hummus. And everyone has their favorite. Roasted red pepper hummus, mediterranean hummus, sundried tomato hummus, spicy hummus, original hummus, edamame hummus, guacamole hummus (not kidding).
Unfortunately, when you become paleo… hummus gets thrown out the window with the rest of the legume-y offenders. UNTIL TODAY (insert movie announcer voice here). In a world without a delicious substitute for the creamy goodness of hummus, one girl has the power to bring a paleo-friendly alternative to dippers everywhere…. okay. that’s enough.
Basically, Chef Nikki to the rescue with an awesome hummus recipe for paleo eaters!
Check out my roasted red pepper version here.
2 c. cashews, soaked and drained (soak at least 3 hours, less if they are cashew pieces)
1/2 c. tahini or more to taste
Juice of 1 lemon
Zest of 1 lemon
3 medium garlic cloves
1/4 c. olive oil
1/4-1/3 c. water
sea salt to taste
- In a food processor, add cashews, tahini, lemon, garlic, salt and olive oil. Process until well combined.
- Add water until the hummus reaches your desired consistency.
- Serve with a crudite platter or use as a spread in some collard wraps!