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Paleo Beetroot and Artichoke Hummus

Never was there quite such a quandary on the spelling of a word than with 'hummus' - or is it 'houmous' or 'houmus', which I used in my previous two 'hummus/houmous/houmus' recipes and can be found here Lemon and Rosemary Artichoke Houmus and here Smoked Paprika and Porcini Artichoke Houmus.

Paleo Beetroot and Artichoke Hummus

Anyhow, let's call it hummus today, which I have been reliably informed is the most common spelling amongst Americans and British. And today's hummus is of the pretty pink variety, packed with veggies (beetroot, artichokes and courgette) and punchy flavours (cumin and garlic) but minus the typical legumes.

A heavenly little grown up lunch for picking at leisurely, while simultaneously working through spreadsheets, now the children are back at school. Happy dipping.

Paleo Beetroot and Artichoke Hummus
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free

Makes 3-4 cups

5-6 cooked artichokes (200g) from a tin or jar, drained
1/2 large courgette (100g), washed and trimmed
1 medium cooked, peeled and cooled beetroot (approx 80g)
4 tbsp (1/4 cup, 60g) tahini
zest and juice of 1/2 lemon
1 tbsp EVOO
4 tbsp nutritional yeast
3/4 - 1 tsp cumin powder (to taste)
1/2 tsp garlic powder (or 1 minced clove of garlic)
1/4-1/2 tsp salt to taste (I use this Himalayan pink salt - use code IMPAL10 for 10% discount)
fresh ground pepper to taste
1 tbsp coconut flour, if needed

1. Place all ingredients except coconut flour into a food processor, starting with 1/4 tsp salt and 3/4 tsp cumin, and blend until smooth.
2. Season to taste with extra salt and cumin if needed and fresh ground pepper then combine thoroughly.
3. If hummus texture is too thin at this point, it can be thickened up with the coconut flour. Make sure to blend it in thoroughly and allow it to stand a few minutes to absorb the liquid before deciding to add more!
4. Serve sprinkled with a few pine nuts and a small bunch of chopped parsley, or an extra drizzle of EVOO if desired.