This Whole30 hummus is seriously to die for and it is loaded with nutrients! This Whole30 alternative also happens to be autoimmune protocol friendly too. The creamy blended artichokes combined with the lemon juiced, fresh garlic and saute onions is quite yummy!
What makes this Whole30 hummus so good?
- The artichokes blend so nicely and the added garlic, lemon juice, sea salt and saute onions is what really makes this recipe.
- When I first started the autoimmune paleo protocol years ago one of the things I missed most was hummus and this recipe really did the trick!
AIP Hummus Key Ingredients:
- Canned artichokes- Make sure they are in water, not oil. I also like to be sure that they are not combined with any other ingredients. Just make sure it is pure artichoke hearts!
- Lemon juice-This adds a nice citrus kick!
- Olive oil-This is my go to fat of choice for the recipe. It helps the hummus blend together nicely.
- Red onion-Make sure it is sauteed! It makes a huge difference.
- Ghee-To saute the red onion.
- OPTIONAL-Tahini to really give this beanless hummus the hummus like taste.
How to make:
- First, add the ghee to a pan and place it on medium heat. Once the ghee is melted, add the chopped onion and saute until translucent.
- Next, add all ingredients to the blender on high and blend until smooth. Note, you may have to scrape the sides down to ensure that everything gets blended!
What should I serve with this Whole30 hummus?
- So many different options!
- Tortillas-You could even make my homemade tortilla recipe into tortilla chips by cutting the tortillas into triangles once they are cooked, throwing them back in the oven at 450 with some ghee and salt until they are nice and crispy.
How long does this last in the fridge?
- I suggest keeping it in an airtight container in the fridge for up to one week!
If you like this recipe, you will LOVE my other Whole30 condiments:
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
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- high speed blender
- Cooking pan
- 2 tbsp tahini omit for AIP
- Add the ghee to a frying pan on medium heat and add the onions. Cook until translucent then place all ingredients in a food processor and blend until smooth (you may have to scrape down the sides.) Serve cold.If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.