On a retreat with my buddy Kim, I tried this low-carb Almond Hummus Keto dish for the first time. To a conference we both went, we both brought nutritious, low-glycemic treats, but THIS was the star of the show. It’s hummus, I know that. Additionally, it sounds hardly edible because it is vegan, Paleo, and low carb. However, give it a shot. When you take the first mouthful, the flavor is KAPOW, and you’ll want to slip to the corner of the room to finish the bowl. then lick it well.
Now, let’s have a quick talk before I reveal the list of components. There are more than four components in this hummus recipe, which is generally more than my lazy self wants to deal with.
And I’ll give you Kim’s brilliant suggestion for turning this into a super-easy convenience dish. Deal?
What you’ll need to prepare almond low-carb hummus is as follows:
You’ll need raw almonds, nutritional yeast, chilli powder, cumin, coriander, smoked paprika, chilli powder, chile, chilli powder, chilli powder, olive oil, water, lemon juice, and smoked paprika.
WAIT! I want you to know that you can simply turn this into a complete convenience meal mix before you close the page in frustration. Kim’s brilliant idea is to substitute garlic salt for the salt in the dry ingredients and measure them out into a bag (or just garlic powder and salt).
So all she has to do to satisfy a hummus craving is toss the mixture into the blender along with some oil, water, and lemon juice.
I hid them in the pantry using snack-size baggies. This is how spontaneous parties are produced.
Is there a Nobel prize of any kind for this calibre of genius? If not, just congratulate her in the comments.
I basically prepared three batches using the items I had on hand. Easy as pie!
The good news is that *magic* happens when you simply throw all the ingredients into your blender or food processor.
(PS: My lamp shade wants you to know that the liquid sealing lid is the best choice for this project.)
An outstanding batch of hummus makes about 2 cups. Enjoy it with vegetables, lightly toasted low-carb tortillas, or pita bread. Much though it tastes and feels fantastic immediately out of the blender, I appreciate the texture and flavor even more once it has chilled a little. the lampshade, or both.
This meal will be a little bit of a game changer for you if you’re following a low-carb diet. It’s quite tasty. You could actually suck it off a spoon or use it as a cheese substitute or sandwich spread.
My husband is currently following a gluten-free and dairy-free diet, so I prepared him a GF BBQ pizza and substituted dollops of hummus for cheese. He applauds it with his fist! Since last Saturday, I’ve prepared two batches of this stuff, and there isn’t a scrap left. We really like it!
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