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This tasty keto & paleo hummus combines some of the healthiest fats from avocado, macadamia nuts and extra virgin olive oil – all of these ketogenic foods are fantastic sources of heart-healthy monounsaturated fatty acids. Avocado and macadamias are also high in electrolytes, especially magnesium and potassium. You wouldn’t believe how well soaked macadamia nuts work in hummus instead of the traditionally used high-carb chickpeas!
I served mine on top of baby sweet peppers, jalapeños and celery stalks. You can even serve them with freshly chopped carrots – just watch out for the extra carbs and stick with 1 to 2 carrots per serving.
Hands-on10 minutesOverall2 hours 10 minutes
Nutritional values (per serving, 1/4 cup/ 55 g/ 1.9 oz)
Total Carbs5.9gramsFiber3.5gramsNet Carbs2.4gramsProtein2.6gramsFat21.9gramsof which Saturated3.3gramsCalories216kcalMagnesium33mg (8% RDA)Potassium208mg (10% EMR)
Macronutrient ratio: Calories from carbs (4%), protein (5%), fat (91%)
Ingredients (makes 8 servings, 2 cups)
1 cup unsalted macadamia nuts (134 g/ 4.7 oz)
1 large avocado (200 g/ 7.1 oz)
2 cloves garlic, sliced
2 tbsp tahini paste (32 g/ 1.1 oz)
1/2 tsp sea salt, or to taste
3 tbsp fresh lime juice (45 ml)
2 tbsp extra virgin olive oil (30 ml)
Optional: fresh cilantro, to taste
Place the macadamia nuts in a container and fill with filtered water until they are submerged. Soak at room temperature for at least 2 hours or overnight.
Strain and rinse the macadamia nuts after soaking and discard the soaking liquid.
Peel the avocado and remove the seed. Peel and slice the garlic. Optionally, add fresh cilantro.
Place all the ingredients into a food processor and process until smooth.
Transfer into a bowl and drizzle olive oil on top. Garnish with more cilantro leaves. Serve with freshly chopped vegetables such as peppers, celery sticks and carrots. Store in an airtight container in the fridge for up to 5 days.
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