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I love almond hummus, but I wanted to create a nut hummus that didn’t require soaking overnight.
You know, for when you get that phone call that visitors are on their way?
This low-carb hummus recipe is just as delicious as the real deal. And there are no chickpeas and no legumes, just keto-friendly ingredients! Just like the Healthy Keto Avocado Hummus, this keto recipe is similar to the Keto Hummus from the KetoDiet App. It's a fat bomb made of heart-healthy monounsaturated fats.
It’s creamy and a bit cheesy thanks to the nutritional yeast. You don’t have to use the nutritional yeast if you don’t have any, but it does give that cheesy depth to the hummus.
Now, listen up; this will look terrible about halfway through. I looked at my first batch in absolute horror and was convinced that I had completely ruined it. Don’t panic. I promise you, if you follow the steps you will end up with a tasty, zesty, creamy, moreish hummus. Enjoy!
Hands-on Overall
Serving size about 2 tbsp
Nutritional values (per about 2 tbsp)
Net carbs1.6 grams
Protein2.7 grams
Fat19.3 grams
Calories188 kcal
Calories from carbs 3%, protein 6%, fat 91%
Total carbs4 gramsFiber2.3 gramsSugars1 gramsSaturated fat3 gramsSodium1 mg(0% RDA)Magnesium29 mg(7% RDA)Potassium121 mg(6% EMR)
Ingredients (makes about 3 cups)
- 500 grams of macadamia nuts (1.1 lb)
- 6 tbsp extra virgin olive oil (90 ml)
- 1 clove garlic
- juice from 1 lemon, about 4 tbsp (60 ml)
- zest of one lemon
- 2 tbsp fresh rosemary or parsley, chopped
- 1/4 cup hot water (60 ml)
- Optional: 4 tbsp nutritional yeast (48 g/ 1.7 oz) or a few tbsp of tahini sesame paste
Instructions
- Macadamia nuts do not need to be soaked prior to this recipe. However, if you prefer soaking the macadamia nuts, place in a bowl and add filtered water. Soak for up to 3 hours. Then drain and rinse.
- Place macadamia nuts, olive oil, garlic, lemon juice and zest, plus rosemary. Optionally, add a few tablespoons of nutritional yeast or tahini (for flavor) into a food processor.
- Process on medium speed until oils start to release from nuts.
- The mixture will look awful at this point, with lumps of nuts and lots of oil. Don’t panic. Process a few minutes longer and then start slowly adding the hot water.
- The mixture will turn light, creamy and smooth. Serve at room temperature just like you would hummus: with crispy vegetables or keto crackers.
- Store in the refrigerator, covered, for up to 10 days.
Ingredients
- 500 grams of macadamia nuts (1.1 lb)
- 6 tbsp extra virgin olive oil (90 ml)
- 1 clove garlic
- juice from 1 lemon, about 4 tbsp (60 ml)
- zest of one lemon
- 2 tbsp fresh rosemary or parsley, chopped
- 1/4 cup hot water (60 ml)
- Optional: 4 tbsp nutritional yeast (48 g/ 1.7 oz) or a few tbsp of tahini sesame paste
Instructions
- Macadamia nuts do not need to be soaked prior to this recipe. However, if you prefer soaking the macadamia nuts, place in a bowl and add filtered water. Soak for up to 3 hours. Then drain and rinse.
- Place macadamia nuts, olive oil, garlic, lemon juice and zest, plus rosemary. Optionally, add a few tablespoons of nutritional yeast or tahini (for flavor) into a food processor.
- Process on medium speed until oils start to release from nuts.
- The mixture will look awful at this point, with lumps of nuts and lots of oil. Don’t panic. Process a few minutes longer and then start slowly adding the hot water.
- The mixture will turn light, creamy and smooth. Serve at room temperature just like you would hummus: with crispy vegetables or keto crackers.
- Store in the refrigerator, covered, for up to 10 days.
Nutrition (per serving, about 2 tbsp)
Calories188kcal
Net Carbs1.6g
Carbohydrates4g
Protein2.7g
Fat19.3g
Saturated Fat3g
Fiber2.3g
Sugar1g
Sodium1mg
Magnesium29mg
Potassium121mg
Detailed nutritional breakdown (per about 2 tbsp)
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