Sunday, September 17, 2017

Keto Avocado & Basil Dip

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!

Preparation time
Hands-on:    5 minutes
Overall:     10 minutes
Nutritional values (per serving)
Total Carbs 6.8 grams
Fiber 4.8 grams
Net Carbs 2.1 grams
Protein 2.1 grams
Fat 21.1 grams
of which Saturated 2.8 grams
Energy 212 kcal
Magnesium 34 mg (8% RDA)
Potassium 380 mg (19% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (4%), fat (92%)

Ingredients (makes 6 servings) Serving Suggestions: Instructions
  1. 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.
  2. 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.
  3. Blitz until smooth and then transfer into a bowl.
  4. 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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