Paleo “Hummus” With Yellow Squash

By Sara McGlothlin

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

Instead of chickpeas, this dip uses yellow squash as its base, and is just as delicious and nutritious as the traditional spread.
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Course Side Dish, Snack


  • 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!)
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Soy-free, Tree Nut-free, Vegan

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