When I was first challenged to hunt down delicious, healthy, Paleo hummus recipes, I was a little bit stumped. I’d never eaten Paleo hummus before, and couldn’t imagine anything that could replace chickpeas and result in a great dip that resembled hummus. But boy, was I wrong! Turns out that vegetables like parsnips, cauliflower, pumpkin, roasted red peppers, jicama, sweet potatoes, and a dozen or so others can perfectly replace garbanzo beans for a fantastic, bean-free hummus dip that even the fiercest non-Paleo eater would enjoy. Let’s take a look.
This hummus is made with a base of cauliflower, olive oil, garlic, fresh basil, and tahini. Lemon juice gives it that signature hummus burst of brightness, and you won’t miss the garbanzo beans in this recipe. Perfect for vegetables or Paleo chips!
This is another recipe with a texture that’s very similar to traditional hummus, because of the cashews being a main ingredient. The other ingredients are tahini, honey, garlic, plum tomatoes, basil leaves, balsamic vinegar, and a few more goodies.
Who knew you could make hummus out of ingredients so very different from the original chickpeas? This hummus is made with cooked pumpkin, which you can either buy in canned form (NOT pumpkin pie filling) or roast and puree from scratch.
Now that we’ve got the basics down, we can take things up a notch. This hummus has both pumpkin and cauliflower, along with a whole head of roasted garlic, which starts to break down and becomes mellow and buttery-soft when you pull it out of the oven.
It’s not exactly news in the Paleo world that cashews make a creamy base for just about anything. But maybe this particular recipe is news to you—plenty of Hungarian paprika, cilantro, and extra virgin olive oil. This one doesn’t even need tahini!
This is a flavorful dip that you can make without a food processor or blender if you don’t have one handy (or if you’d rather keep it simple for this recipe). You can mash your pumpkin and sweet potato together by hand, creating a more rustic texture that’s totally delicious.
Looking at the photographs of this hummus, would you even guess it’s bean-free? I wouldn’t! This one’s made from a special ingredient with super-chameleon properties. Zucchini! This makes a gigantic batch, so you might want to cut it down unless you’re bringing it to a party.
This delicious hummus has a big spike of cumin flavor. It’s also a very large batch, so I recommend cutting it down the first time you make it to make sure it works for you and your family. I’d love this one with baby carrots, sweet potato chips, or other veggie chips.
This recipe gets an extra creamy texture and flavor from a few tablespoons of almond butter. The almond butter replaces tahini in this recipe, and red pepper flakes add an extra kick of flavor to go with the bright red color of the paprika.
Have you ever noticed that macadamia nuts look similar to chickpeas? It’s more than appearance! No, they’re not related, but both make a mean hummus when blended with tahini, garlic, lemon juice, salt, and a few peppery seasonings like cayenne.
This bright and happy-colored magenta hummus is made mostly from roasted beets, and packs a heavily nutritious punch for a dip. Tahini makes this hummus creamy, and cumin and garlic add plenty of flavor to balance the earthiness of the beets. This one’s great with vegetables.
This tahini and zucchini (hey, that rhymes!) based hummus has the sweet, tangy, and fresh flavors of lime and cilantro, and the creaminess of any traditional hummus. If you don’t have roasted garlic powder, regular will do—or use a few cloves of roasted garlic!
How do you make cauliflower hummus even more amazing? Roast the cauliflower! These little florets get roasted in the oven until they’re golden brown and caramelized. This extra step takes your cauliflower hummus to the next level in the flavor game.
This hummus is suitable for people eating on the Autoimmune Protocol diet, but you don’t have to be AIP to enjoy it! It’s made from Japanese yam, crushed garlic, olive oil, and palm shortening, and it’s simple but absolutely delicious. This is another tahini-free hummus.
If multiple steps isn’t quite your style, or you just need to throw something together a little more quickly, give this spicy parsnip hummus a try. Instead of a chili oil, you’ll use crushed red pepper flakes to give this bean-free hummus a hot kick of flavor.
The flavors of this dip will take you straight to the Sicilian coast, I swear. Okay, well maybe not. But they sure will take your taste buds there. The roasted cauliflower provides a flavorful base while roasted red peppers and eggplant add color and taste beyond your wildest hummus dreams.
You only need a few basic ingredients to whip up this tasty and easy dip that anyone in your family is sure to love. With just cauliflower, garlic, tahini, lemons, salt, and paprika, you could even get fancy and add your own flavors and textures to this basic hummus.
Avocado? Now we’re talking! This is my kind of hummus, with its lovely green color, amazing flavor, smooth, creamy texture, and plenty of healthy fats. You could use this as a dip for anything from vegetable chips to plain, raw vegetables, or spread it on Paleo toast!
Grilling or roasting your zucchini reduces its water content and brings out its lovely natural flavors. This zucchini hummus is great with some fresh herbs blended in (use anything you like) and a half teaspoon of cracked pepper—more for a bolder flavor.
I’m a huge fan of roasted red peppers, and this walnut-based hummus is a nice, refreshing change from the (albeit delicious) cauliflower and zucchini variations. If you’re strict about not consuming white wine vinegar, use a half teaspoon of apple cider vinegar instead.
The beet flavor is what shines in this hummus recipe, made simply with beets, olive oil (extra virgin is best), tahini, fresh lemon juice, and sea salt. If you’d like, you can spice it up with another seasoning or other vegetable ingredients. Carrot-beet hummus? Yes, please!
Jicama is an interesting vegetable. Also known as Mexican potato, it can be eaten raw, and is perfectly delicious that way with a few seasonings. This hummus recipe uses raw jicama along with tahini, avocado, and seasonings to create a delicious Paleo dip.
This hummus is made with tahini, sun-dried tomatoes, and zucchini as the delicious base. Coconut flour contributes to the perfect dipping texture, and there’s a recipe included for easy, Paleo-friendly tahini crackers that are perfect for dipping in this hummus.
This delicious and unique dip is made from roasted eggplant and pitted black olives. You’ll see a few of the usual hummus-like-dip-related suspects in there, like lemon juice and extra virgin olive oil, but not tahini here, baby! Just salt, pepper, cumin, and goodness.
Here’s another eggplant-based dip, and this one does have tahini. The rest of the ingredients are markedly similar to hummus, if not identical, and you’ll be impressed with this recipe that’s traditional in its own right, and its ability to replace your beloved beany hummus.
This is a multi-step recipe that includes the instructions for making your fiery garlic chili oil (easy!), which you’ll drizzle over the top of this parsnip hummus. Parsnips give this a slightly sweet, definitely earthy tone, almost like carrots but a bit more on the savory end of the flavor spectrum.
(Read this next: Is Hummus Paleo?)
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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