This avocado keto hummus is so smooth and creamy, and has the perfect texture of a traditional hummus. You would never know that you were eating zucchini and not chick peas. Low carb hummus for the win!
Hummus has been one of my favorite appetizers, but chickpeas are relatively high in carbs. Back in the day I could easily take down a whole container of hummus and a package of crispy rice crackers single-handedly. Who am I kidding? I still could. But these days I’ve traded in the high carb version for a super tasty keto friendly hummus instead.
In this recipe, I use zucchini in place of chickpeas to make a delicious low carb version. The avocado was just a no-brainer, because let’s face it, avocado just makes everything better. If you are a fan of hummus as much as I am, check out these other keto hummus recipes – Caramelized Onion Keto Hummus, Balsamic Keto Hummus
Other recipes you might enjoy:
Avocado Keto Hummus
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Makes 10 Servings 1x
- 1 large zucchini, peeled and cubed
- 1 medium avocado, peeled, pitted and cubed
- Juice of 1/2 lemon
- ¼ cup roasted tahini
- 3 cloves garlic, minced
- 1 tablespoon avocado oil (I use this brand)
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- finely diced bell peppers (assorted colors, for garnish (optional)
- raw vegetable dippers of choice, for serving
- Combine the zucchini, avocado, lemon juice, tahini, garlic, avocado oil, cumin, and salt in a food processor and pulse until smooth and creamy.
- Refrigerate for at least 1 hour to allow the flavors to come together.
- Garnish with diced bell peppers, if using, and serve with vegetable dippers of your choice.
- Store leftovers in the refrigerator for up to 1 week.
Net Carbs Per Serving – 1.7g
- Serving Size: 1/4 cup
- Calories: 80
- Fat: 7g
- Carbohydrates: 3.2g
- Fiber: 1.5g
- Protein: 2g
Keywords: low carb hummus, keto hummus, avocado hummus, keto appetizer recipes, low carb appetizers