Keto Hummus

July 9, 2019 by Leanne Vogel April 1, 2019

Nut-based hummus served alongside celery for the perfect plant-based keto snack.

Ingredients

• 1 cup (160 g) raw macadamia nuts
• 3 tablespoons fresh lemon juice
• 2 cloves garlic
• 2 tablespoons olive oil
• 2 tablespoons tahini
• Pinch of cayenne pepper
• Pinch of finely ground sea salt
• Pinch of ground black pepper
• 1 bunch celery, stalks cut crosswise into 2-inch (5-cm) pieces

Instructions

1. Place the macadamia nuts in a large bowl and cover with water. Cover the bowl and place in the fridge to soak for 24 hours.
2. After 24 hours, drain and rinse the macadamia nuts. Transfer to a food processor or blender. Add the lemon juice, garlic, olive oil, tahini, cayenne, salt, and pepper and blend until smooth.
3. Spread the hummus on the celery pieces and place on a plate for serving. To store, keep the assembled logs in an airtight container in the fridge for up to 2 days. If stored separately, the hummus will keep in the fridge for up to 5 days.

Nutrition Information Per Serving