Hummus has to be one of my favorite foods. Not only is it my appetizer of choice, but I would gladly eat it for any lunch or dinner when given the chance. The mediterranean spread is nutritious in and of itself, and doesn’t necessarily need to be “healthified,” but I always love a challenge. This recipe was inspired by someone who is strictly paleo, and she told me in passing how much she missed hummus. Challenge accepted!
Legumes are a good source of plant-based protein and fiber, but they can be inflammatory for some, resulting in digestive distress. This is primarily due to the phytic acid, an anti-nutrient that irritates the gut and prevents absorption of vitamins and minerals.
Enter yellow squash – the chickpea stand-in for this dish. It results in a creamy texture on par with the original, and the other ingredients meld well to create a delicious taste very similar to the traditional dip.
Paleo “Hummus” With Yellow Squash
- 5 cups chopped yellow squash equals about 2 large
- 2 tablespoons olive oil or avocado oil
- 2 teaspoons sea salt divided
- juice from 1/2 lemon
- 2 cloves garlic, minced
- 2 tablespoons tahini
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Spread the squash on the baking sheet. Coat in oil and season with sea salt. Bake for 30 minutes.
- Transfer cooked squash to a food processor and add the remaining ingredients. Process until smooth. Transfer to a bowl to chill and then to a separate air-tight container to store in the fridge for up to 5 days (it’s even better the next day!)