In the sun-drenched kitchen of Eli, a passionate keto enthusiast and food innovator living on the scenic coast of the Mediterranean, the idea for “Completely Keto Hummus” took root. Eli, who adored the traditional flavors of Middle Eastern cuisine but followed a strict ketogenic diet, was determined to create a version of hummus that would align with his dietary requirements without sacrificing the rich, authentic flavors he grew up loving.
Drawing inspiration from the traditional recipe, Eli embarked on a culinary experiment, replacing the high-carb chickpeas with creamy macadamia nuts, a choice that proved to be a stroke of genius. The nuts’ buttery texture and subtle sweetness formed the perfect base, while the addition of tahini, lemon juice, and spices like cumin, za’atar, and smokey paprika brought the familiar, beloved flavors of the classic hummus to life.
The finishing touch of olive oil not only enhanced the creaminess of the hummus but also added a layer of richness that tied all the flavors together beautifully. Eli’s “Completely Keto Hummus” became an instant hit among his friends and family, offering a delightful way to enjoy a beloved dish without stepping outside the bounds of keto dietary guidelines. It wasn’t long before Eli shared his creation with the wider world, where it quickly became a staple in the kitchens of keto followers everywhere, celebrated for its innovative approach to blending tradition with modern dietary needs.
Completely Keto Humus
This delectable dish tastes exactly like hummus. Macademia nuts are especially low carb. Don't get carried away - a serving is 2 tablespoons
Ingredients
- 1 cup macademia nuts
- 1/4 cup tahini
- 1 lemon juice
- 3 cloves fresh garlic
- 1 tsp cumin
- 1/2 tsp zaatar
- 1/2 tsp smokey paprika
- 1/2 tsp Himalayan salt or to taste
- 1 tbsp olive oil or to taste
Instructions
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First, you MUST soak the macadamia nuts for24 hours. If you don't you're going to create a nut butter not humus. Pour off the water when done.
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Add all ingredients to Vita Mix or Food Processor. Pulse until done.
Sprinkle chopped parsley on the top.
Serve with our bye bye rye for dipping.
Recipe Notes
