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

5 from 1 vote
By Amber Goulden
Prep: 15 minutes
Total: 15 minutes
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.


Calories: 217kcal | Carbohydrates: 5g | Protein: 4g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Sodium: 875mg | Potassium: 143mg | Fiber: 3g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Additional Info

Course: Condiment, Snack
Cuisine: American
Servings: 8 servings
Calories: 217
Keyword: paleo hummus, pecan hummus

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

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  1. 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!

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

  2. 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.

    1. 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!

  3. 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.