Do you miss hummus on the keto diet? We wanted to create a foolproof recipe for a hummus-like dip that you could enjoy instead and also serve to your friends. Since chickpeas were obviously unsuitable, we turned to that great keto lifesaver—the nut. First, we experimented with a test kitchen recipe for cashew dip but cashews were too carb-heavy for keto Would almonds work? We were skeptical but they worked really well. When soaked to soften and pureed with water, almonds took on a creaminess not unlike chickpeas.
And because of their neutral flavor, the addition of tahini and garlic steered the puree in the flavor direction of hummus, while extra-virgin olive oil and lemon juice boosted the taste and thinned the dip to a spread-able consistency. With an almond “hummus” to rival the chickpea original, we focused on creating flavor variations. Tasters liked the mildly smoky flavor of smoked paprika; for a fresh, herby spread, we used parsley, basil, chives, and dill with lemon juice and zest. Serve with Seeded Crackers (this page), chips made from our Keto Tortillas (this page), or crudités. This dip is great for a crowd; spread it evenly in a wide, shallow bowl, drizzle with an extra 1 tablespoon oil, and sprinkle with 1 tablespoon of your favorite minced fresh herb before serving.
Jump to RecipeInstructions :
- Place almonds in bowl and add water to cover by 1 inch. Soak almonds at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Process soaked almonds, ⅔ cup water, oil, tahini, lemon juice, garlic, salt, and pepper in blender until smooth, about 2 minutes, scraping down sides of blender jar as needed. Adjust consistency as needed with extra water. Season with salt and pepper to taste. Serve.
Mediterranean Whipped Almond Dip
Ingredients
- 5 ounces blanched whole slivered, or sliced almonds
- 6 tablespoons extra-virgin olive oil
- ¼ cup tahini
- 1 tablespoon lemon juice
- 1 garlic clove minced
- ½ teaspoon table salt
- ⅛ teaspoon pepper
Instructions
- Place almonds in bowl and add water to cover by 1 inch. Soak almonds at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Process soaked almonds, ⅔ cup water, oil, tahini, lemon juice, garlic, salt, and pepper in blender until smooth, about 2 minutes, scraping down sides of blender jar as needed. Adjust consistency as needed with extra water. Season with salt and pepper to taste. Serve.