Beanless Hummus with Spiced Beef & Lemon Pickled Onions

This take on beanless hummus from is rich, creamy and laced with tahini, spiked with cumin & livened up with a little lemon & garlic. Classic flavor, no legumes!

5 from 1 reviews

This take on beanless hummus is rich, creamy and laced with tahini, spiked with cumin & livened up with a little lemon & garlic. Classic flavor, no legumes! Topped off with warm spiced beef & zingy quick pickles, this is a riot of color and flavors.



For the Lemon Pickled Onions:

  • 2 cups / 300 g thinly sliced red onion, about 1 medium
  • 1/2 cup / 120 ml fresh lemon juice
  • 2 tbsp / 30 ml white wine vinegar
  • 1/2 tsp fine sea salt

For the Beanless Hummus:

For the Spiced Beef:

Garnish-y Goodies:


SOAK: Put the raw cashews into a bowl and pour over enough just-boiled water to cover the cashews by about an inch / 2.5 cm. Cover and soak for 8 hours, or overnight. Drain now cloudy liquid from the soaked cashews and rinse them in a strainer until the water runs clear. Let drain again so no excess liquid remains.

PICKLE: Peel and slice the red onion finely, then add to a mixing bowl along with the lemon juice, white wine vinegar and salt. Toss to coat with tongs. Let the onions sit at room temperature while you prepare the beanless hummus & spiced beef, tossing to coat every 10 – 15 minutes or so. (You can make these ahead of time: after an hour at room temperature, transfer the onions and their pickling liquid to an airtight jar, pressing the pickled onions down into the liquid gently. Pop the lid on and keep them in the fridge for a week or so. By the next day, the onions will be a bright, vivid pink all over.)

CHOP: Pop the unpeeled garlic cloves into the bowl of a food processor, along with the lemon juice and salt. Pulse until the garlic is roughly chopped, scrape down the sides so the garlic sits in the lemon juice and leave to mellow the flavors out for 10 minutes or so.

STRAIN: Place a small strainer over a bowl and scrape the garlic & lemon mixture from the food processor bowl into the strainer. Press down with the back of the spoon to squeeze out as much liquid from the garlic as possible, then discard the dry garlic pulp. Add the strained liquid back to the food processor bowl.

WHIP: Add the tahini to the food processor and pulse a few times. Using the feeder tube, slowly add the cold water to the tahini mixture with the food processor running, until all the water has been added and the tahini is whipped into a soft, lighter and completely smooth mixture.

BLEND: Sprinkle the cumin into the bowl and add the soaked, drained cashews. Process for a couple minutes, until you have a smooth, creamy & light hummus texture. Taste and adjust lemon, salt and cumin, as needed. If you like, you can thin with additional water, too, although I didn’t here.

SEASON: Pour the oil into a skillet over medium heat until it just begins to shimmer, then add all of the seasonings other than the salt. Scrape and stir as the spices fry until fragrant, about 20 seconds. Add the ground meat to the pan and sprinkle with salt, stirring to coat with the spice mixture. Cook for a few minutes, until the meat stops sizzling, then begin to break up the meat with the back of a wooden spoon as it releases its juices. Cook until the meat is glossy, browned and any cooking liquid has evaporated, then remove from the heat.

ASSEMBLE: Spoon the Beanless Hummus onto a platter, swooshing it smooth with the back of the spoon. Scatter over as much of the warm, spiced beef as you like – I usually don’t use all of it – and top with some of the lemon pickled onions. Drizzle with olive oil, extra tahini, sesame seeds & chopped herbs, if you like.


This recipe yields about 1 1/2 cups / 380 g of plain hummus without the meat & extra toppings; feel free to swap this out with whatever hummus you prefer!

For AIP, swap the Beanless Hummus for my Garlic & Artichoke Hummus recipe. Omit the cumin, paprika, black pepper & cardamom, swapping out the nutmeg for mace. Add an extra 1/2 tsp each of oregano & parsley, and extra 1/4 tsp ground cinnamon. Add a 1/2 tsp of ground ginger.

Pictured above are my AIP Pita Wedges from p.222 of The Paleo Healing Cookbook.