I LOOOOOVE hummus. It’s not the flashiest food and it isn’t universally liked by everyone. Nevertheless, I am a big fan and have been for many years now.
The first time I tried hummus was at our dear ‘foodie’ friend’s house when I was thirteen or fourteen years old. They were hosting a Pampered Chef party and, true to their ‘foodie’ nature had a cornucopia of delicious gourmet snacks.
After delving into many familiar finger foods, I noticed the strange looking white dip which I had seen many times before but never had the nerve to try…hummus. I didn’t think I would like it but, after a little coaxing from the hostess, Allie, I decided to give it a try. Why not, right?
To my complete surprise, I LOVED IT!!!! It was DELISH!!!!
I was hooked.
Years later, during my two year vegan stint, hummus became a staple in my diet. Surprisingly I never got sick of it.
Fast forward to today!!! I still love hummus, yet I have decided to embark on a more gut friendly way of eating in.
I don’t have an autoimmune disease and haven’t been officially tested for leaky gut. However, I do know I have at least a moderate case of leaky gut and chickpeas (soaked/ sprouted or not) make me bloated and are difficult for me personally to digest.
After tinkering with some AIP Paleo recipes for legume-free hummus, I have settled on my own recipe version.
I hope you enjoy this legume, lectin free recipe! It has turned into an all-time family favorite!
| Prep Time | 10 Minutes |
| Cook Time | 30-35 Minutes |
| Passive Time | 40-45 Minutes |
| Servings |
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