This luxury Basil and Pine Nut Avocado Dip is a wonderful keto alternative to hummus. Pairs well with grain free crackers like these Keto Rosemary & Onion Crackers, as a dip for raw crudités, tossed through a crunchy salad or my favourite, smothered over scrambled eggs. The toasted pine nuts add a real buttery depth of flavour that will keep you coming back for more!
Nutritional values (per serving)
|of which Saturated||2.8||grams|
|Magnesium||34||mg (8% RDA)|
|Potassium||380||mg (19% EMR)|
Macronutrient ratio: Calories from carbs (4%), protein (4%), fat (92%)
Ingredients (makes 6 servings)
- Preheat the oven to 200 C/ 400 F (fan assisted). Place the pine nuts on a baking tray and roast for 6 minutes until golden. Alternatively, dry-roast on a hot skillet for a few minutes, mixing frequently.
- Remove the skin and stone from the avocados. Place the avocado meat, 3 tablespoons of extra virgin olive oil, fresh basil (reserve some for toping), lemon juice, apple cider vinegar, salt, pepper and pine nuts (reserve some for toping) in a high speed food processor.
- Blitz until smooth and then transfer into a bowl.
- Top with the remaining pine nuts, fresh basil and 1 tablespoon of olive oil. Option to add a touch more salt and pepper to taste. Serve immediately or store covered in the fridge for up to 5 days.
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