I have actually bewailed the lack of hummus in my Paleo life before. I used to practically live on the stuff. Not only did I consider it healthy, I just adored the flavor. When I realized that I had to give up eating beans, pretty much my first thought was, “oh, no, not the hummus!”. I actually put off my mission to make Paleo hummus for quite some time, adamant in my mind that NOTHING could even come close. Man, am I kicking myself now!
When I was in the process of making this dairy & egg free “almost Ranch”, I found myself blending soaked raw cashews into a paste as a thickener for the coconut milk based dressing. That’s when I realized, “it looks like hummus!”. Unfortunately, it really did not taste like hummus. But by now I was all geared up for a Paleo hummus experiment, former negativity be damned!
How to make your own Paleo Hummus
First you will need to soak your raw cashews. I do this by putting them in a bowl and covering them with filtered water and leaving them in the fridge overnight. I’ve also run across recipes that call for soaking the cashews for only about 2 – 3 hours. The soaking is partially to get rid of the phytic acid and partially because it will soften the cashews so that they are much easier to blend. However long you choose to soak the cashews for your Paleo hummus, make sure to rinse them well and then drain them.
To make the actual hummus, use a food processor or mini food processor to blend together your raw soaked cashews, tahini and garlic. This will be a very thick paste, a little thicker than the image above. Next add the lemon juice, olive oil & seasoning. Give that another quick whiz together. Now you’re going to want to add the coconut milk until it reaches the consistency you like. I personally like my Paleo hummus using about 1/4 cup of coconut milk, but others like it thinner, so when making this for the first time you may want to add the coconut milk a little at a time. Now just give everything a final blend together and – lookit! – you have Paleo hummus! This is so close to the texture of real hummus that I positively “squee’d” with joy! It’s creamy and dippable just like the bean-based original and has all the right flavors: nuttiness from the tahini, tang from the lemon juice & a little extra oomph from the fresh garlic. Play around with the measurements of those things to really customize this Paleo hummus to your taste! I like to drizzle mine with a little extra olive oil and sprinkle on some smoked paprika before serving.
A note on storage: if you keep this in the fridge, it will thicken up (like anything with coconut milk in it) and become less smooth. Let it come to room temperature before serving and all will be well!Print
No Bean Hummus
This Paleo hummus replaces the traditional garbanzo beans with raw, soaked cashews. All the flavors of traditional hummus, made creamier with coconut milk.
- Cook Time: 5 mins
- Total Time: 5 mins
- Yield: 6 servings
- 1 cup organic raw cashews, soaked, rinsed & drained
- 1/4 cup tahini
- 1 – 2 cloves of garlic
- Juice of two lemons
- 1 tbl extra virgin olive oil
- 1/2 tsp fine sea salt
- 3/4 tsp ground cumin
- 1/4 – 1/3 cup coconut milk
Optional, to serve:
- Add the raw soaked cashews, tahini and garlic cloves to a food processor or mini food processor and blend until the mixture is a thick paste.
- Add the lemon juice, extra virgin olive oil, fine sea salt and cumin. Add the coconut milk a little at a time until desired consistency is reached.
- Spoon the hummus onto a plate or into a bowl. Drizzle with extra olive oil and sprinkle with smoked paprika to finish.
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