Tag Archives: hummus

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan) [VIDEO]

This paleo and vegan roasted red pepper zucchini hummus is nut free and grain free, and it’s a delicious low-carb alternative to the chickpea version!

Roasted Red Pepper Zucchini Hummus paleo vegan

When I used to be a hummus lover (and boy, did I eat a TON of it), I used to always get the roasted red pepper flavor because it was so delicious. These days, I don’t eat much grains anymore, except for white rice occasionally, but I do get a hankering for a good hummus dip to go with my veggies and crackers now and then.

Recently, I’ve been seeing zucchini being used in such creative ways, like getting blended into smoothies and sauces to create a creamy texture. So I thought, why not try to make a hummus with it?

I was so surprised to find out how well this recipe turned out, especially after sweating out the zucchini to remove the moisture. I just love the versatility of this vegetable and I’m so happy I found a way to enjoy hummus without grains or nuts (which many paleo hummus is made of).

I’ve been eating this with almost everything (it was ESPECIALLY amazing on some grilled pork chops) and I just can’t get enough!

Roasted Red Pepper Zucchini Hummus paleo vegan

If you don’t love roasted red peppers, you can just do without it for a regular hummus or customize it any way you want! I’m planning to make an olive version next.

The video I posted above shows that I used 2 red bell peppers, but I’m adjusting the recipe to use one so you can taste the hummus part more than the bell peppers. I ended up doubling the other ingredients to blend again to even out the flavors, so excuse the minor detail error.

If you are avoiding grains and/or nuts, or if you are just looking for a great low carb dip recipe, try out this Roasted Red Pepper Zucchini Hummus and you’ll want to slather it on ALL the things!

Roasted Red Pepper Zucchini Hummus paleo veganRoasted Red Pepper Zucchini Hummus paleo vegan

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan)
Prep time
Cook time
Total time
  • 1½ cups of peeled and cubed zucchini (about 1 large zucchini)
  • 1 red bell pepper, halved, seeded, and cored
  • Juice from ½ lemon
  • ¼ cup tahini
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp sea salt
  • Optional: Fresh herbs, paprika, and/or olive oil, for garnish
  1. Use ½ tsp of sea salt to salt the zucchini and toss. Let sit for 20 minutes in a colander, then pat dry with a paper towel.
  2. Heat the oven to broil.
  3. Place the bell pepper on a baking sheet with the skin side up. Broil them for 5-10 minutes until the skin is black and charred.
  4. Place the bell pepper in a bowl, and cover with a plate so it can steam for 5 minutes. Uncover, peel the skin, then cut into chunks.
  5. In a food processor, combine lemon juice and tahini and blend until creamy.
  6. Add zucchini, olive oil, garlic, and ½ tsp of sea salt. Blend.
  7. Finally, add the roasted red peppers and blend until creamy. Add more salt if needed.
  8. Transfer to a bowl and refrigerate for at least 30 minutes so the hummus can thicken.
  9. Garnish with herbs, paprika or more olive oil, and serve cold.

Roasted Red Pepper Zucchini Hummus (paleo vegan, Whole30)

How to Sprout Chickpeas + Sprouted Pizza Hummus

sprout chickpeas pizza hummusI know what you are thinking. Pizza hummus?? Yup, and it’s fabulous! I mean, pizza flavored anything is amazing and hummus is a crowd favorite, so what can go wrong? Absolutely nothing.

But first, let’s talk about why you should sprout chickpeas, as well as most other legumes. I have a whole post on why soaking and sprouting grains and legumes provides more nutrients and are better digested in our guts. In summary, grains and legumes contain anti-nutrients, lectins and phytates, that can cause digestive distress and we aren’t able to properly absorb the nutrients that they contain. In order to reduce these anti-nutrients, we can soak and sprout grains and legumes to activate the enzymes that reduce lectins and phytates, making the nutrients much more bio-available.

Soaking and sprouting may sound complicated, but this process is actually quite easy. It takes 2-3 days for the entire process, but so worth it in the end.

sprout chickpeas pizza hummus 

sprout chickpeas pizza hummus

sprout chickpeas pizza hummus

Chickpeas, or garbanzo beans, are one of my favorite beans. They are packed with protein and fiber, as well as important minerals like calcium, potassium, zinc, folate, manganese, magnesium. Why would you want to waste away these amazing nutrients by not soaking and sprouting your chickpeas? Find the step-by-step instructions on how to sprout your chickpeas at the bottom of this post!

sprout chickpeas pizza hummus

Of course, one of the main reasons why I love chickpeas is because HUMMUS! I’ve made delicious paleo hummus using cashews as the base, but I was extremely excited to make hummus using sprouted chickpeas after I introduced grains and legumes back into my diet. And this version is quite fantastic, if I do say so myself.

It’s crazy how I come up with recipe ideas. I was searching for a gluten-free pizza crust recipes last week so I was looking at all the pretty photos of delicious looking pizza pies online, and then I got the craving REAL bad. That’s when I decided I want a pizza flavored hummus. I thought it might be a bit weird but then I was like, who doesn’t love pizza?

sprout chickpeas pizza hummus


It’s crazy how much this hummus tastes exactly like pizza. I couldn’t stop eating it! I plan to smear it on my gluten-free toast all week and imagine that I’m eating the real deal. The recipe is actually surprisingly simple and easy, and if you are avoiding gluten and dairy but still craving pizza like me, you NEED to make this!

sprout chickpeas pizza hummus

How to Sprout Chickpeas
Prep time
Cook time
Total time
  • 1 cup dried chickpeas
  • Water
  1. Rinse the chickpeas and place them a jar or a container.
  2. Pour in water until it covers 2-3 inches above the chickpeas.
  3. Soak for 24 hours. The chickpeas will swell and double in size.
  4. Drain and rinse the chickpeas.
  5. Place the moist chickpeas in a colander or a wide strainer, and store on top of a kitchen towel or a large bowl so the water can drip out. Keep out of direct sunlight.
  6. Rinse and drain every 8-12 hours for 1-2 days until the chickpeas sprout and the tails are about ¼ inch long.
  7. Once they are sprouted, rinse for the last time and let them air dry.
  8. Store in a the fridge for up to 1 week.
  9. You can eat sprouted chickpeas raw or cooked. Raw ones have a more "grassy taste" that some people find unpleasant. If you decide to cook them, they require a much shorter cook time than unsprouted chickpeas. To cook, place sprouted chickpeas in a saucepan and cover with water. Bring to boil, then turn down the heat to simmer. Let simmer for 10-15 minutes, then drain.

How to Sprout Chickpeas
Sprouted Pizza Hummus
Prep time
Cook time
Total time
  • 1 cup sprouted chickpeas, raw or cooked (see instructions above)
  • 2 tbsp tomato paste
  • 2 cloves garlic
  • 2 tbsp sesame oil or extra virgin olive oil
  • 1 tbsp flax meal
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh basil
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes
  • 2 tsp nutritional yeast
  • ½ tsp sea salt
  • 2 tbsp water + more, if necessary
  1. Place everything into a food processor.
  2. Blend until smooth and creamy.
  3. If the mixture is too thick, add 1 tsp of water at a time, and puree until it reaches the right consistency.

Gluten Free Vegan Sprouted Chickpea Pizza Hummus

Paleo Pumpkin Hummus

casual veggie cookbookIt’s here! It’s here! Today is the launch of The Casual Veggie, a blogger collaboration cookbook that I contributed to. I’m so excited to present this beautiful cookbook to you because I’ve had a sneak peek of it, and the recipes in it are so creative and incredible.  I love that it’s not a diet-specific book, rather, it’s a way to encourage the readers to eat more vegetables and to celebrate the seasonality and the variety of vegetables.

The Casual Veggie not only shows the steps on how to prepare and cook each vegetable, it also tells you what to look for in the market and how to store the veggie properly so it stays fresh and lasts longer. It’s a wonderful resource for those who want to eat healthier but aren’t sure where to start, as well as for those of us who can’t figure out what the heck to do with that eggplant sitting in the fridge. Here is a summary of what you can expect to find:

29 Veggies

  • A photo of the veggie growing in the field
  • Summary of how the veggie is grown
  • What to look for at the market
  • How to store the veggie
  • How to prep the veggie
  • 4-8 recipes featuring the veggie

48 bloggers

  • The book is filled with perspectives from many different kinds of food bloggers.
  • The food bloggers bio will let you know their cooking style (gluten free, paleo, vegetarian, etc.)

166 recipes

  • This is a cookbook for people who want to eat home cooked meals, using real food, with a focus on plants.
  • There is a range of recipe styles, including meat dishes, meatless, gluten free, breakfast, lunch, dinner, desserts, and snacks.
  • This isn’t just a cookbook.  It’s a tool to help you live and eat healthier

Now that you are dying to get your hands on one of these beauties, click below to get your copy today!

the casual veggie

Paleo Pumpkin Hummus Recipe

And, of course, how can I not celebrate this day without sharing a recipe featuring one of my favorite fall vegetables? As part of the virtual book launch party, I want to share my paleo pumpkin hummus recipe which is guaranteed to please all pumpkin lovers.

paleo pumpkin hummuspaleo pumpkin hummusThis paleo pumpkin hummus is the perfect appetizer to bring to a Fall potluck. Made with cashews instead of chickpeas, it’s a delicious and healthy snack whether you are grain-free or not. You can’t even tell the difference in the taste or texture!

paleo pumpkin hummuspaleo pumpkin hummus

Find more pumpkin and other delicious vegetable recipes in The Casual Veggie!

Also, check out what Fall drink and appetizer recipes other contributing bloggers are sharing to celebrate the launch of the cookbook!:

A Tasty Mess, Pumpkin Madelbrodt

Cooking Up Clean, Pumpkin Apple Wontons

Family for Health, Bacon Wrapped Brussels Sprouts

Fitful Focus, Pumpkin Kale Smoothie

Hola Jalapeno, Guacamole Deviled Eggs

Parsley and Pumpkins, Butternut Squash and Saurkraut Pizza with Fizzy Pumpkin Punch

Pumpkins and Peanutbutter, Simple Spaghettie Squash Cakes

Real Simple Good, Pesto Stuffed Mushrooms 

The Weekly Menu, Sweet Potato Casserole Muffins  

Toaster Oven Love, Veggie Pita Pizza Bites 

Vermilion Roots, Lemongrass Ginger Barley Tea 

Where is my Spoon? Roasted Beetroot with Crisp Chickpeas 

Will Cook For Friends, Sparkling Pear Ginger Cocktail 

**This post may contain affiliate links. Thank you for supporting Primal Health with Jean.**

Paleo Pumpkin Hummus
Prep time
Cook time
Total time
  • ½ cup raw cashews
  • ½ cup pumpkin puree
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp cumin
  • ⅛ tsp cayenne
  • ½ tsp pumpkin pie spice
  • 1 garlic clove
  1. Soak raw cashews in water for 2 or more hours.
  2. Drain and wash the cashews.
  3. Place cashews and pumpkin into a food processor and process until smooth.
  4. Add the rest of the ingredients then process until smooth.
  5. Drizzle a little bit of olive oil on top before serving.
  6. Use it as a dip for carrots, celeries, bell peppers, crackers, and more. Or just shove spoonfuls of it in your mouth.. whatever's your style, no judgement!

Paleo Gluten Free Vegan Pumpkin Hummus