Missing hummus on your keto diet? Skip the chick peas and try this zucchini version. This Avocado Keto Hummus recipe is so smooth and creamy, and has the perfect texture of a traditional chick pea based hummus. Serve it with your favorite low carb veggies, bread, or crackers.
Ingredients in Keto Hummus
- Zucchini: Zucchini is the star of the show in this keto hummus recipe. It is a great substitution for chick peas in taste and texture.
- Avocado: The avocado adds a rich creaminess to the hummus and combined with the zucchini, really helps to mimic the taste and texture of traditional hummus.
- Tahini: Tahini is a creamy seed butter made from ground toasted sesame seeds. It is a staple ingredient in hummus.
- Olive oil: I recommend using a high quality extra virgin olive oil.
- Garlic: Fresh garlic is definitely the way to go here.
- Cumin: A little cumin goes a long way, but it adds the perfect warm, earthy flavor.
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Avocado Keto Hummus
- Total Time: 15 minutes
- Yield: Makes 10 Servings
- Diet: Gluten Free
Description
Missing hummus on your keto diet? Skip the chick peas and try this zucchini version. This Avocado Keto Hummus recipe is so smooth and creamy, and has the perfect texture of a traditional chick pea based hummus. Serve it with your favorite low carb veggies, bread, or crackers.
Ingredients
- 1 large zucchini, peeled and cubed
- 1 medium avocado, peeled, pitted and cubed
- Juice of ½ lemon
- ¼ cup roasted tahini
- 3 cloves garlic, minced
- 1 tablespoon avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- finely diced bell peppers (assorted colors, for garnish (optional)
- raw vegetable dippers of choice, for serving
Instructions
- 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.
Notes
- Net Carbs Per Serving - 1.7g
- Storage: Store leftovers in the refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Category: Dip Recipes
- Method: Food Processor
- Cuisine: Middle Eastern
Suzanne says
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.
Cheryl says
Why don't you eat garbanzo beans any more...are they not good for you? Are they considered an inflammatory food?
Kim says
Don't have tahini - can't get it readily. Can I sub with anything or just skip it altogether?
Ashlene Allen says
Even though I'm not crazy about avocados, I might actually give this a try 🙂