Keto Avocado Hummus Recipe
This avocado hummus recipe packs a lot of flavor into a dip we can all get behind! The lovely mint green color and creamy avocado flavor combines all the things we love about hummus and guacamole into one surprisingly easy and delicious dish. If you’re on keto, make sure you keep an eye on the serving size if you’re going to have it with a carb like pita chips. This way it doesn’t throw you off your weight and fitness goals. Unlike most hummus recipes, this avocado hummus replaces chickpeas completely with just avocado, blended smooth in the food processor and garnished with pine nuts and cilantro. Feel free to give this king of healthy recipes a squeeze of lime juice, and if you want to add a spicy kick, put in a pinch of red pepper for color and flavor.
The great thing about this particular recipe is that it can be used as a sauce for a lot of other dishes. Drizzle it on chicken breast or smear it on a sandwich. You can even thin it out into a creamy avocado dressing, or as a topping for tacos and burritos. Be aware that due to oxidation, it may discolor, so you’ll want to treat it as you would guacamole by providing an airtight seal to the top if you’re planning to store it in the fridge, It will remain good for about 3 days, but you shouldn’t store it for too long due to the high oil and fat content.
If you enjoyed this avocado hummus recipe, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!
Enjoy Our Recipe!
Ingredients for 6 servings:
- 2 ripe medium avocados
- 1 serrano pepper
- 2 cloves garlic
- 1 teaspoon cumin
- 5 tablespoons tahini
- 3 tablespoons olive oil
- juice from 1 lemon (or more/less to taste)
- 3 tablespoons warm water
- sea salt to taste
- 1/4 cup fresh cilantro (optional)
- chopped cilantro
- pine nuts
Set oven to 400/2o4C.
Place serrano pepper and garlic cloves (with skin) on a baking sheet lined with parchment paper or foil. Bake for 15 minutes until the outside is golden brown.
Chop off the top of the serrano pepper (and adjust heat by removing some of the white seeds), and peel the garlic. Place all the ingredients in a food processor and blend until smooth.
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!