Paleo Hummus

Cashew nuts are a great alternative to using chickpeas in this hummus recipe. It will keep in the fridge for up to 3 days and freezes for up to 3 months.

3 medium courgettes, peeled and chopped
100g plain cashew nuts
8 tbsp tahini
8 tbsp olive oil
2 lemons, juiced (use juice of 1 lemon then add more to taste)
2 tsp ground cumin
Sea or rock salt to taste


Place all the ingredients, except for the garnishes, in a blender or food processor and blend until the required texture.

Garnish with paprika, extra virgin olive oil and fresh parsley (optional).


Serve with slices of red pepper and carrots. Sunshine on a plate!

2 Comments Add yours

  1. Healthy and Psyched says:

    What a great idea. I do eat chickpeas but sometimes they don’t digest very well so I’ll have to try making this

    Liked by 1 person

  2. grubtasticuk says:

    Yes, I hope you enjoy it as much as we did. Make sure you add just a little lemon juice at time, until you get the right taste for you. You can always add more lemon if necessary. Thanks for stopping by. 🙂


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