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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!
Hands-on Overall
Nutritional values (per serving)
Net carbs2.1 grams
Protein2.1 grams
Fat21.1 grams
Calories212 kcal
Calories from carbs 4%, protein 4%, fat 92%
Total carbs6.8 gramsFiber4.8 gramsSugars0.7 gramsSaturated fat2.8 gramsSodium53 mg(2% RDA)Magnesium34 mg(8% RDA)Potassium380 mg(19% EMR)
Ingredients (makes 6 servings)
- 2 large avocados, peeled and seeds removed (400 g/ 7.1 oz)
- 4 tbsp extra virgin olive oil (60 ml 2 fl oz)
- large bunch of fresh basil (50 g/ 1.8 oz)
- juice from 3/4 of 1 medium lemon (about 3-4 tbsp)
- 1/2 tsp apple cider vinegar
- 1/8 tsp salt
- 1/4 tsp cracked black pepper
- 2 tbsp pine nuts (20 g/oz)
Serving Suggestions:
Instructions
- 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.
Ingredient nutritional breakdown (per serving)
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