Paleo Sun Dried Tomato Hummus + Easy Crackers

Last week at the store, I found myself in the hummus aisle (seriously, it gets a whole aisle these days) with a bad case of dip envy. Guys, once you see all of the flavors of hummus they make these days, you will get hummus envy too. What happened to Roasted Garlic and Red Pepper? These days, hummus comes in flavors like Sriracha and Guac. I'm not usually one to walk the hummus aisle but this jaunt was making me hungry! I had to take matters into my own hands.

Zucchini, oddly enough, make a pretty good replacement for garbanzo beans in hummus. A bit of coconut flour helps make it the right consistency, while tahini and roasted garlic help emanate that humus flavor. Zucchini hummus is surprisingly similar to traditional hummus when done right. 

They real trouble when it comes to Paleo dips is not the dip itself, it's what you dip. Carrot sticks and cucumber slices are delicious, but sometime you just want a bit more crunch. These crackers are my go-to cracker recipe, because I can make them with my brain turned off. Really. With on 2 main ingredients, all you have to do it mix, spread, and cook. It's that simple. They also come out thinner and crunchier than any other paleo cracker it've tried to make. 

What's the secret? Tahini (Which makes them really tasty when dipped into hummus, by the way)! 

Tahini can be expensive to buy at the store, so I buy white sesame seeds, toast them until they're golden, and blend them until their buttery. This also means my tahini is always fresh! Sesame oil is prone to oxidizing when exposed to air, so they fresher your tahini is when you put it to use, the better. 

Paleo Sun Dried Tomato Hummus

Paleo, Gluten-Free, Grain-Free, Vegan   |       |    Print Friendly and PDF

Sun dried tomatoes give this Paleo “hummus” a salty, savory twist.

Serves: 2   |    Total Time:


  • 3 tablespoons tahini
  • 1/2 cup sundried tomatoes
  • 3 garlic cloves
  • 3 small zucchini (about 2 cups chopped)
  • 1 teaspoon lemon juice
  • 1 tablespoon coconut flour
  • 1 teaspoon olive oil
  • Pepper
  • Optional: Salt, if tomatoes are not pre-salted
  • Optional: minced rosemary and olive oil for garnish


  1. Place the garlic cloves, in their papers, on a pan and in an oven preheated to 400°F. They should be roasted after about 15 minutes. Remove from oven and allow to cool before handling. If your tomatoes need to be rehydrated, place them in a small bowl and cover with warm water.
  2. Peel the zucchini (this is not a mandatory step, but the skins add a lot of green to the final dip color, which may look weird when combined with the red of the tomatoes). Chop them into 1-inch pieces. Place in blender.
  3. Add the tahini, olive oil, and pepper to the blender. Once the tomatoes are softened, strain them and add them to the blender. Peel the papers off of the roasted garlic cloves, and add them as well. Blend on high for 2 minutes until pureed. Add 1 tablespoon of coconut flour, and if you need to add it, salt (most sun dried tomatoes are salty to begin with--taste yours, and decide if you will need this). Blend again, just until incorporated. Dip should be thick, slightly textured, but even. If it is too thin or watery, add another teaspoon or two of coconut flour, and pulse to combine. Scoop into serving bowl, sprinkle with rosemary and drizzle with olive oil.

**Recipe for crackers follows.**

Easy Tahini Crackers

Paleo, Gluten-Free, Grain-Free   |   

Simple crackers made with tahini and egg.

Serves: 2   |    Total Time:


  • 1/4 cup tahini
  • 1 egg
  • 2 tablespoons rosemary, minced
  • 1 clove garlic, minced
  • 1/8 teaspoon salt


  1. Preheat oven to 350°F degrees. In a small bowl, use a fork to stir together the tahini and egg. Once fully combined, they should make a wet, loose batter. Stir in the minced rosemary and the minced garlic.
  2. On a cookie sheet lined with parchment, or a sil-pat, spread the tahini batter into a thin, even layer. It should be about an 1/8 of an inch thick. Place cookie sheet in the oven and bake for 7-10 minutes.
  3. After 10 minutes, pull the cookie sheet from the oven and use a knife to score the crackers in 1-inch squares. They will still be soft at this point. Once all of the cuts have been made, return the crackers to the oven for 10 more minutes. Crackers should be golden. (If your crackers are still a bit soft at this point, simply turn off the oven and leave them in there for several more minutes. The dry heat will crisp them up). Allow to cool completely.