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
- 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.