Hot Pepper Hummus

One of my favorite non-paleo blogs to visit is Not Without Salt. I love the food photography inspiration, and the name is just so catchy. If my mom were to start blogging, hers might be called Not Without Hummus. We love this versatile veggie dip too, though our version is made primarily from zucchini and not chick peas. You'll love it!

20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:18 g
Carbohydrates:4 g
Protein:3 g
Calculated per serving.

Serves: 8

Serves: 8decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Peel and chop zucchini.
  2. Place chopped zucchini in food processor, and pulse.
  3. Add in tahini, olive oil, and fresh lemon juice, and pulse again.
  4. Add garlic, cumin, and salt, and blend until smooth.
  5. Saute chopped peppers and red pepper flakes in olive oil until tender. Add salt and pepper.
  6. In a small sauce pan over low heat, lightly toast pine nuts.
  7. Garnish the hummus with the spicy peppers and pine nuts.


This hummus is best served with freshly cut vegetables, endive spears, jicama slices, or our herb crackers.

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  1. Lesliehauck
    September 13, 2012

    You do not indicate an approximate size for the zucchini!
    As all zuke growers know, size matters!
    Please help!

  2. Patricia2012
    March 30, 2013

    I was looking for an appetizer recipe for Easter and this is just perfect!! I made a small batch tonight to give it a try and OMG!! I loved it and I am sure everyone will and they won’t even suspect is Paleo! ha!

    The only modification I did is I used fresh grated ginger instead of garlic since we remove garlic and onion from our diet. Believe me, it tasted just amazing!

    Thank you!!

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