Hummus with macadamia nuts
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(ketogenic recipe)
Nutritional values (per two tablespoon serving):
Calories: 188 Kcal
Total Carbs: 4g. Net Carbs: 1.6mg; Protein: 2.7g.; Fat: 19.3g
Ingredients (approximately 3 cups):
500 gr. macadamia nuts
6 tablespoons of olive oil
1 clove of garlic
Juice of one lemon, about 4 tablespoons (60ml)
grated peel of one lemon
2 tablespoons fresh rosemary or parsley, chopped
Optional: 4 tablespoons of nutritional yeast (48g)
1/4 cup hot water (60ml)
Preparation:
1. Macadamia nuts do not need to be soaked before being used in the recipe. However, if you prefer to soak them, they can be soaked in a deep bowl of filtered water for three hours. Then rinse them and drain off the excess water.
2. Process the macadamias together with the olive oil, garlic, lemon juice and peel, rosemary and nutritional yeast at medium speed until the nuts begin to release their oil.
3. Even if the mixture looks a little strange, with a lot of oil and pieces of nuts, continue processing for a few minutes and then, very slowly, start adding the hot water.
4. The mixture will start to look clearer, creamier and smoother.
5. Serve at room temperature in the same way as with traditional Hummus, with crunchy vegetables such as celery or with crackers.
6. Store covered in the refrigerator for up to 10 days.