A Paleo Hummus Appetizer Recipe!

Appetizers. What is it about them that attract us so much? Is it the fact that we get to share them with people? Is it that they are fun to eat, which is why sometimes they are referred as “finger food”?  Is it that it is an “easier” dish to put together? Or is it simply because people relate them to parties, get-togethers or dining out? Whatever the reason may be people of all ages love these finger-licking-good dishes.

I know I do! And lots! There is just something super appealing to me about preparing a delectable appetizer before dinner; a time where my husband and I sit down and enjoy some quality time together, sharing details about our day and satiating our cravings with delicious and healthy food.

Today’s healthy appetizer is Paleo hummus! Made with zucchini, not garbanzo beans (since they are not Paleo approved), which makes it lower caloric and easier to digest. Oh, they joy of finding ways to make trendy (high caloric) dishes, healthy and Paleo friendly!

This, my friends, is a winner and a must-try. Have fun inviting people over and sharing your homemade appetizer.

Get the full recipe here!

About The Author

Mariel Lewis

I'm an avid blogger passionate about health, fitness, and food! I love cooking with natural ingredients. This passion drives me to dream up fun culinary creations that not only nourish the body but taste great! Eating healthy doesn't have to be a drag, try some of my Amazing Foodie recipes and let me know what you think! :)

12 Responses

  1. Shane

    I’ve been thinking about trying to muster up a paleo-friendly hummus but now I don’t need to! I’m glad I stumbled upon this. What do you usually use as a “dipper?” I can always resort to gluten-free crackers but I’d rather not as it’s not true paleo. Raw veggies don’t usually cut it for me. Thanks for sharing this recipe!

    • Mariel Lewis
      Mariel Lewis

      Shane, try using sweet potato chips or vegetable chips!

  2. Christina

    Thanks for this great dipper! However I think the lemon juice should be added slowly until it reaches the right consistency. I used two lemons, that were super juicy and my dip is a little runny. Next time I would add it slowly until it’s just right. Other than it super yummy dip, I used jicama for a good crunch. Oh, and I added a little hot Chinese mustard for an extra kick since l like spice.

  3. Haidee

    Yum, yum, yum, yum, yum! Enjoying some with my lunch :) Thanks for this fantastic recipe!

    • Mariel Lewis
      Mariel Lewis

      I never have before, but I dont see why you couldn’t freeze it. 😉

  4. Ana Mari

    BTW, how do you store the sesame tahini once it’s been opened? No where in the can does it specify to refrigerate, but since it’s a paste I was wondering if it will spoil in the pantry.

  5. TalesofaKitchen

    Hi! We tried your zucchini hummus recipe yesterday, for a picnic dinner, and we loved it! We added a bit of crushed cumin seeds, black pepper and some chili flakes. Yum!

    • Mariel Lewis
      Mariel Lewis

      Those additions sound wonderful! Thanks for sharing! :)

  6. Blaine

    This is amazing! I’ll have to go easy on it though because I liked it a little bit too much 😉 V impressive. Thank you!