Keto Hawaiian Hummus Recipe
You’ll go nuts for this keto Hawaiian hummus recipe. That might be because of our soon-to-be-revealed secret ingredient.
If you need a nut-free alternative to this yummy hummus, then check out our cauliflower and tahini hummus recipe.
What is Hawaiian Hummus?
“Regular” hummus consists of mashed beans (typically chickpeas), as well as tahini, lemon juice, olive oil, garlic, and salt. Hawaiian hummus isn’t far off.
The island version includes macadamia nuts, which add a hint of sweetness. This keto Hawaiian hummus recipe omits chickpeas, which have a lot of carbohydrates that may well derail your ketosis goals.
- While you can use a blender, a food processor is going to yield better results. After all, the best hummus is nice and smooth, and that consistency is a tough task for a blender, which has duller blades.
- Food processors may have less powerful motors, but they also have ultra-sharp blades. That makes them well suited for breaking down nuts and seeds.
- Your Hawaiian hummus is best served immediately after it’s been prepared. This rule shouldn’t be too difficult to adhere to – after all, the recipe only takes five minutes to make!
- Fresh tastes best. If possible, squeeze your juice from fresh lemons, and use actual cloves of garlic instead of garlic powder.
- Adjust as necessary. Don’t be afraid to add more avocado oil to get the consistency right.
Traditional chickpea hummus is not keto-friendly, but if you need a traditional recipe, try this.
- 1 cup of macadamia nuts (128 g)
- 3 Tablespoons of lemon juice (45 ml)
- 3 cloves of garlic (9 g)
- 2 Tablespoons of avocado oil (30 ml), to get it blending (add more if needed)
- Salt and pepper, to taste
- Place all ingredients in a food processor or blender and blend until smooth.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 2 g
- Calories: 306
- Sugar: 1 g
- Fat: 31 g
- Carbohydrates: 6 g
- Fiber: 4 g
- Protein: 3 g