February 19, 2013 by Kimberly Beauchamp, ND
I love hummus, but with chickpeas as the base, it’s on the Paleo “no” list. I adapted this recipe from the Everyday PaleoCookbook and brought it dinner party a few weeks ago. I’m not at all ashamed to say that I ate almost the entire bowl of it myself. It is seriously delicious. I think what I love best about it is the walnuts—they give the dip the creamiest, dreamiest texture you can imagine, not to mention tons of protein and heart-healthy fats. Go ahead, it’s OK to pig out on this. Then I’ll have company. 😉
2 cups raw walnuts, soaked for at least 3 hours, rinsed and drained
1 tsp ground cumin
1/2 tsp sea salt
1, 12-ounce jar roasted red peppers, drained
2 cloves garlic, minced
1/4 cup extra virgin olive oil
2 tsp fresh lemon juice
Process the walnuts, cumin, and salt in a food processor or Vitamix/Blendec-type blender until walnuts are finely ground.
Add peppers, garlic, olive oil, and lemon juice and process until creamy smooth.
This dip is phenomenal with cut-up raw veggies, crackers, or chips.