This Lemon-Garlic Hummus is a delightful and fun appetizer that I like to serve with a wide assortment of cut raw vegetables for dipping. Originally hailing from the Middle East, hummus is traditionally made of chickpeas (or other beans) mixed with tahini. Since beans and seeds are not compliant with the strict elimination phase of the Paleo Autoimmune Protocol (also referred to as AIP), I developed an AIP version just in time for the holiday season!
Paleo – AIP – Instant Pot
Lemon-Garlic Hummus
with sweet potatoes & turnips!
Sweet potatoes and turnips complement each other beautifully to form the bulk base of this AIP hummus, while lemon and garlic infuse a welcome burst of flavor to the preparation. I personally prefer to serve this hummus thoroughly chilled with a variety of raw vegetables to dip into it such as carrots, radishes, celery, cauliflower, broccoli, and radicchio, just to name a few. You can prepare everything in advance, even the day before, and bring this along to your next picnic, party, or potluck! Or this would make the perfect snack to watch in front of the TV in the evening!
I use my trusty Instant Pot to cook the vegetables and garlic. My Instant Pot is extremely versatile and I rely on it more and more to prepare meals! From French navarin to upside-down apple cake, you can do pretty much anything with it!
If you don’t have an Instant Pot, you can simply steam the vegetables and garlic or roast them in the oven.
If you are looking for more delicious and flavorful Instant Pot recipes like this Lemon-Garlic Hummus, check out The Paleo AIP Instant Pot Cookbook (it’s actually an ebook), as well as other Instant Pot recipes on the blog!
- 1 cup water
- 1 medium sweet potato, cut in half lengthwise (about 1/2 pound)
- 1 medium turnip, cut in half lengthwise (about 1/2 pound)
- 1 head garlic
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons coconut milk
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt, or more to taste
- Special equipment needed: Instant Pot, high-speed blender (such as a Vitamix).
- Pour water into the Instant Pot and add the steamer rack. Place sweet potatoes, turnips, and garlic on the steamer rack.
- Close and lock the lid. Press MANUAL for High pressure. Set cooking time to 10 minutes. Once time is up, allow the pressure to release naturally.
- If you don't have an Instant Pot, you can simply steam the vegetables and garlic or roast them in the oven.
- Let vegetables cool down completely before peeling.
- In a high-speed blender, add peeled vegetables, peeled garlic, and all the other ingredients. Mix on high until completely smooth, about 30 seconds.
- Chill in the refrigerator and serve cold with an assortment of cut raw vegetables for dipping into hummus.
- Bon appétit!
This Lemon-Garlic Hummus recipe has been shared on Paleo AIP Recipe Roundtable.
I love Paleo hummus, this looks like a delicious combination. With the changing seasons, I’m going to be adding more garlic into my diet and will have to make this!
p.s- I love the name of your blog. Squirrels are my favorite!
On the garlic, do I use a whole head or just a clove? Please help!
The whole head 🙂 Once it is cooked, the taste is really mild!
So to ensure even cooking, instead of using turnips and sweet potatoes of equal size, couldn’t I just cut them all into pieces and roast? I’m thinking I’d use a larger sweet potato since I’m not all that wild about turnips…I’m looking forward to trying this, though, because I cannot imagine life without hummus! (hopefully this recipe will be so good, I’ll forget about chickpeas!)
Tried this recipe for the first time today. Used less garlic than called for in recipe and it turned out well. Not a flavor combo that I would put together if I wasn’t going AIP compliant but I couldn’t stop eating it so I consider it a winner.
This is exactly what I needed in my life right now. SO DELICIOUS!!