This recipe subs Blanched Almond Flour for the Chickpeas to make a hummus that tastes like the real thing. If you’ve been missing Hummus give this recipe a try.
Serve with Keto Naan Bread, Veggies or Keto Crackers.
Prep time: 10 minutes
Makes 1 Cup (18 net carbs for the whole batch)
Ingredients:
• 1 Cup Blanched Almond Flour
• 1/4 Cup + 1 Tbl. Tahini
• 1/2 Cup Water
• 2 Tbls + 2 tsps. Lemon, juiced
• 2 tsp. Olive Oil, Cold Pressed
• 2 Cloves of Garlic, minced
• 1 -1/2 tsps. Cumin
• Salt and Pepper, to taste
Toppings (optional; any or all of these)
• Olive Oil
• Smoked Paprika
• Cumin
• Spiceology’s Greek Freak Seasoning
• Salt Flakes
• Zaatar Seasoning
Instructions:
1.) Place everything except optional toppings, into your food processor. Pulse and Scrape down sides until smooth.
2.) Place into small bowl and add additional toppings of your choice.
Notes:
– I like to put into a shallow bowl and drizzle olive oil over hummus. Then I season with cumin, smoked paprika and Spiceology’s Greek Freak Seasoning.
– Good covered in the fridge for 5 days.
-I use Anthony’s Blanched Almond Flour
– I found a brand of Tahini I love on Amazon it’s Lebanon Valley Tahineh Extra 2 lbs for $14 ( I do not get paid for my recommendations. These are just brands I like)
– A great Keto Naan recipe that I like is on headbanger’s kitchen. I roll them a little thinner and smaller and it tastes like pita bread.
– You can cut this recipe in half.
Macros for whole recipe. Calculates on the Keto Diet App
