Wednesday, April 18, 2018

Healthy Keto Avocado Hummus

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)
Total Carbs 5.9 grams
Fiber 3.5 grams
Net Carbs 2.4 grams
Protein 2.6 grams
Fat 21.9 grams
of which Saturated 3.3 grams
Energy 216 kcal
Magnesium 33 mg (8% RDA)
Potassium 208 mg (10% EMR)

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
  1. 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.
  2. Strain and rinse the macadamia nuts after soaking and discard the soaking liquid.
  3. Peel the avocado and remove the seed. Peel and slice the garlic. Optionally, add fresh cilantro.
  4. Place all the ingredients into a food processor and process until smooth.
  5. 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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