Hummus has been one of my favorite foods since the first time I tasted it. I could easily take down a whole dish of it single-handedly. My days of eating garbanzo beans in abundance are long over. Therefore I created this healthier low-carb, paleo version so that when I eat a whole dish of it, I won’t feel nearly as guilty. This is a great dip to accompany a vegetable platter. My husband also likes to use it as a dressing on his salads.
Check out some of my other favorite keto dip recipes:
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Avocado Hummus – (Low Carb, Paleo, Gluten-Free, Dairy Free)
Ingredients
- 1 Large Zucchini – Peeled and Cubed
- 1 Medium Avocado – Peeled, Pitted and Cubed
- 1/2 Lemon - Juiced
- 1/4 Cup Creamy Roasted Tahini with SeaSalt
- 3 Large Cloves Garlic - Minced
- 1 Tbs. Olive Oil
- 1 tsp. Cumin
- 1 tsp. Sea Salt
Instructions
- In a food processor, combine zucchini, avocado, lemon juice, tahini, garlic, olive oil, cumin and sea salt. Pulse until smooth and creamy.
- Refrigerate at least one hour prior to serving.
Recipe Notes
Per Serving - Calories: 80 | Protein: 2g | Fat: 7.2g | Net Carbs 2.4 g
Even though I’m not crazy about avocados, I might actually give this a try 🙂
Don’t have tahini – can’t get it readily. Can I sub with anything or just skip it altogether?
You can make tahini by putting sesame seeds in a blender, grinding them into a powder, and adding olive oil to make a paste.
Why don’t you eat garbanzo beans any more…are they not good for you? Are they considered an inflammatory food?
I love this recipe so much that just the thought of it makes me salivate and want to run to the store hoping to find a ripe avocado. I’m about to make my third batch now.