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Recipe: Paleo Hummus


Published on

paleo hummus recipe, paleo hummus
Paleo hummus is a filling and healthy dip perfect for parties

Zucchini substitutes for the traditional chickpeas to make a bean-free hummus dip.

Type of dish: Snack
Equipment: Blender or food processor
Servings: Makes 4 servings.


  • 2 medium zucchini, chopped
  • ¾ cup tahini
  • ¼ cup olive oil, plus extra for garnish
  • juice of one lemon
  • 2 medium/large cloves of garlic
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 2 TB minced fresh parsley leaves for garnish
  • optional: 1 tsp paprika to sprinkle on top (don’t use if avoiding nightshades)


  1. Place all ingredients in a blender with the zucchini chunks on the bottom. Blend until smooth.
  2. Serve “hummus” in a bowl, top with parsley, drizzled olive oil and (optional) paprika. Serve with sliced vegetables and/or green lettuce leaves.


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Join the conversation

  1. Delicious! I am a vegetarian bodybuilder and I just love new recipes and experiments with cooking new and nutriotious things and this one is delicious. I also added some seeds, sezam and sunflower ones – I recommend to anyone!

  2. Hello, I love zucchini hummus! I just wanted to add that if you incorporate a cup of raw, hulled sunflower seeds, the texture is a bit heartier and more hummus-like.

  3. This sounds great. Maybe for added flavor or texture grilling or baking half of the zucchini. Oh, not to be nit picky but is the garlic a night shade too?

  4. Looks great. It seems pretty easy to make for a paleo recipe. Hummus is one of my favorite things to snack on with some veggies!

  5. Had zucchini but no sesame and wanted to try this, so since I had toasted flax seeds, I ground them in a spice grinder, then added them (with sesame oil) to the other ingredients that I had blended in the food processor. Worked out great! (add just a touch of the hot sesame oil as well if you like a little spicy).

    • Well Peril,

      I think deb b made it into a omega 3 hummus! Thanks for the tip.

      Maybe some cashew nuts can give it a ‘nutty’ taste also. Have to mix and try that.

  6. I just made this (eating it right now) and used sesame seeds instead of tahini. So good! Thanks for posting!

  7. Made this tonight. Used raw zucchini, seeds and all. Really yummy. I miss hummus since I don’t digest chickpeas/beans very well. It was really great and we used up some of the abundant zucchini laying around. Thanks for posting it.

  8. Looks really good. Nice alternative to chickpea hummus. I have a couple zucchini plants that are coming on strong at the moment. I still enjoy making hummus with chickpeas – soaked well for 1 – 2 days. One more thing, if anyone wants to avoid paprika, sprinkle it with powdered sumac. Sumac is a traditional garnish/flavoring in middle eastern cooking. I think perhaps paprika became a substitute since sumac is not always easy to find (just a guess, maybe paprika is also used). You can find sumac at middle eastern or indian markets. Provides a nice sour, tangy flavor. A wonderful dressing is simply olive oil, garlic, lemon juice and sumac (look online for amounts – look for fattoush salad dressing). Just wanted to provide a little info, since I’ve really enjoyed using sumac recently.

  9. Great! Lots of zucchini to use right now! Baba ghanoush is really yummy too (sub in roasted eggplant for the zucchini).

  10. Thank goodness! I’m so glad to have something else to do with the loads if zucchini coming out of the garden.

    I wonder how we’ll this will freeze. I’m going to have to test that.

  11. Hello, quick question – does the zucchini need to be drained before incorporating it with the rest of the ingredients? Thanks!