A nut-based hummus that's perfect for adding to celery or any other low-carb vegetable. The perfect snack for a ketotarian life! Recipe from The Keto Diet Cookbook, page 274.
1 bunch celery, stalks cut crosswise into 2-inch (5-cm) pieces
Instructions
Place the macadamia nuts in a large bowl and cover with water. Cover the bowl and place in the fridge to soak for 24 hours.
After 24 hours, drain and rinse the macadamia nuts. Transfer to a food processor or blender. Add the lemon juice, garlic, olive oil, tahini, cayenne, salt, and pepper and blend until smooth.
Spread the hummus on the celery pieces and place on a plate for serving.
Notes
To store, keep the assembled logs in an airtight container in the fridge for up to 2 days. If stored separately, the hummus will keep in the fridge for up to 5 days.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2019/07/vegan-keto-hummus-celery/