Appetizers & Snacks

Paleo Pecan Hummus

at a glance
Prep Time 15 minutes
Servings 8 servings

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Attention all snackers! I’ve got another great recipe for you to try.

Since going paleo, you’ve probably wondered, “but what about hummus? I thought hummus was healthy?”

I will not argue whether traditional hummus, made with chickpeas, is healthy or not. I will say this: it is not paleo. Chickpeas are a legume – aka, a bean. Not primal.

I loved hummus as much as you do so I put my thinking cap on.

Hummus is usually made with Tahini, a sesame seed paste. I believe it is the Tahini that gives hummus its ‘hummus-ey taste.’

Sesame seed paste is paleo. GREEN LIGHT! Let the experimenting begin.

I chose to make my paleo hummus with pecans. It is so delicious that I don’t know if I’m going to be able to finish writing about it before I go plate some up …or more likely, eat it standing with the refrigerator door open.

Throw the four simple ingredients into your food processor and let it run until it has a creamy consistency you’re happy with. Note that the longer you let it run, the more liquid it will become.

Have patience! [Patience not expected to exceed 15 minutes of food processing, of course].

If for whatever reason your hummus won’t liquefy, either add more Tahini or a smidge of EVOO.

Enjoy with your favorite veggie finger food! I like mine with carrot sticks, celery sticks, and on a spoon.

Remember to check out my 24-Day Paleo Challenge Page for daily updates on what I’m eating, the supplements I’m taking, progress through workouts, and other musings.






Paleo Pecan Hummus

By: Amber Goulden
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Prep Time: 15 mins
Servings: 8 servings
The easiest hummus, great for snacking!


  • 2 cups Pecans
  • ¼ cup Tahini
  • 3 teaspoons Kosher Salt
  • 2 teaspoons Black Pepper


  • Put all ingredients into a food processor and blend on high until it achieves a consistency you’re happy with.
  • The longer you blend, the more liquid it will become.
  • If the mixture does not liquefy after 15 minutes, add more Tahini or 1 teaspoon Extra Virgin Olive Oil.


Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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  1. paleoinpdx says

    paleoinpdx —  01/03/2013 At 13:35

    Yum, looks great! Tahini is definitely what makes hummus, not chickpeas, contrary to popular belief. I bet this tastes awesome with the pecans! Clever combination.

    • fedandfit says

      fedandfit —  01/03/2013 At 13:40

      Thank you!!

  2. Noah Matthews says

    Noah Matthews —  01/03/2013 At 21:16

    Reaaly enjoyed reading this. Great photos. Anxious to try this.

    • fedandfit says

      fedandfit —  01/04/2013 At 15:57

      Thanks, Noah!

  3. G.Carroll says

    G.Carroll —  02/28/2013 At 17:20

    Considering that the ancient Native Americans ate lots of Beans and Evoo is a Processed Renaissance invention…anyway sounds good. Maybe you just need to get your timing right.

    • fedandfit says

      fedandfit —  02/28/2013 At 17:40

      Good points, G. Carroll! “Paleo” and “Primal” are referenced less in the temporal sense and more in a broad attempt to characterize a food/nutrition theory. If you’re curious and would like more information, Robb Wolf does a wonderful job of walking through the basics with a full explanation of the scientific foundation:

      I hope you found that helpful! If you give the recipe a try, I’d love to know your thoughts. I’m always working to improve. Many thanks for your feedback!

  4. Ryan says

    Ryan —  09/28/2014 At 23:55

    Love this!!! Best way to store it? Both are room temp products but didn’t know if still best stored in the refrigerator. Thank you!

    • Cassy says

      Cassy —  10/02/2014 At 19:54

      Great question, Ryan! I would say room temperature would be okay but I keep mine in the refrigerator.