Easy Keto Avocado Hummus
Martina SlajerovaThis post may contain affiliate links, see our disclaimer.
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.
Preparation time:
Hands-on: 10 minutes Overall: 2 hours 10 minutes
Nutritional values (per serving, 1/4 cup/ 55 g/ 1.9 oz):
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
Instructions:
- 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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Comments & ratings (20)
This is wonderful, the green colour is so beautiful! I halved the recipe but pretty much followed it to the letter otherwise. I ran out of fresh garlic so I had to use garlic powder, but I'm sure it is even better with fresh. Next time I will probably add.a bit more tahini but otherwise it is perfect! I didn't have coriander so I topped it with a few teaspoons of chopped chives and sprinkled some pine nuts. Next time I might try toasted sesame seeds instead to match the tahini flavour profile. This was fantastic served with homemade chicken crackling along with your macadamia basil pesto and marinara sauce, and a glass of Portuguese red wine! A very eclectic mix of flavours, admittedly, from a variety or cuisines, but so delicious still! Thank you so much, I will be making this hummus often 😊
Thank you Anu, this is my favourite way to make keto hummus. I like a bit more cumin in mine and I can imagine that would be even better with more tahini 😊 I love chicken cracklings, I wish there was an easy way to get chicken skins and make a large batch. This way I always have to use the skins I reserve when poaching whole chicken.
Oh wow, cumin is a great idea, I must try that! As for the crackling, do you have a butcher close to where you live? We are fortunate enough to have one 5 minutes away, and they often give us a huge bag of chicken skins for free! I make crackling in the microwave (I managed to source a microwaveable bacon grill from Lakeland UK a few years ago which is perfect for this, but sadly they no longer make this) and we have shared some with our butcher as well. Everyone wins! 😁
We moved to a new home about 2 months ago and the truth is that with COVID-19 we haven't tried looking for a farm/butcher so I just order from my food delivery service (Abel & Cole and Ocado) that I've been using for years. I'll need to check that as I bet some would sell chicken skins just like bones for bone broth. Thanks for the tip in the microwave, I haven't tried that! 😊
It's definitely worth it! Much less mess, quick, and easy to separate the fat and strain it for use in cooking. Bacon fat scrambled eggs... Yum! 😊 Btw, this is not the same product I have, but is very similiar, Amazon seems to have a few of these! smile.amazon.co.uk/dp/B076DFYL44
Thank you so much Anu, I checked to see and now I'm considering an air fryer :-D
Martina, I was missing the calorie count...I found it. Sorry about that!
No problem - I hope you like it! 😊
I'm in the process of making this, it looks sooo delish! I didn't see a calorie count though? Am I missing it?
Looks great ! Can we substitute macadamia with any other nut ?
You can use blanched almonds (these will take longer to soak, Id soak for 4 hours) or cashews (same soaking time as macadamias but beware of extra carbs and avoid for strict keto). I hope this helps!
This looks great! How long would it last?
Thank you! I would say up to 5 days but best eaten within 3-4 days. It can be frozen for up to 3 months.
Kitchen bloopers 101
Never used Tahini paste before. Did not stir like I was supposed too. So got spicy oil (used spicy red tahini) out of container instead of paste. And used Ninja blender instead of food processor. So chunky hummus with very little Tahini. Still tastes great though...
Oh my just made this and it is deliciousness!!! I like it better than hummus made from chick peas!
Thank you for your lovely feedback, I'm glad you enjoyed! ❤️
I am going to make this soon . Loved the recipe. Such a great idea to replace the carbs and a change from Cauliflower hummus 😊😊😊
I hope you like it, Ankita! ❤️
Is it possible to leave out the tahini? I'm allergic.
Tahini is used for taste (makes it more like traditional hummus) but you can either replace it with a handful more of macadamia nuts or an equivalent amount of almond butter. It will not taste the same but nutritionally it will be very similar.