A nut-based hummus that makes sticking to a ketotarian lifestyle easier. Spoon this low-carb spread onto celery sticks or your favorite keto-friendly vegetable for a simple, satisfying snack.
Curious about the ketotarian approach to a ketogenic diet? If you love plants but the idea of strict keto feels intimidating, there are plenty of strategies to help you eat more plants while staying low-carb.
This nut-based keto hummus is an easy place to start: creamy, flavorful, and perfectly suited to keto-friendly vegetables. It’s one of many plant-focused recipes that make a plant-forward keto diet practical and enjoyable.
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Recipes for the Modern Ketotarian
I used to identify as vegan, and even though I no longer use that label, I still prefer a plant-forward approach. When keto first became popular, many assumed it meant only meat and animal fat. In reality, keto can be adapted to many preferences, including plant-based, vegetarian, or pescatarian styles.
If you want to follow a plant-focused keto lifestyle, it’s entirely doable with the right recipes. You don’t have to give up plants to be successful on keto — you just need sensible, low-carb recipes that fit your preferences and goals.
Whether you’re exploring plant-based keto for health, ethics, or variety, having a collection of reliable recipes makes it easier to stay on track. This hummus is one of those versatile recipes you’ll reach for again and again.
You Can Enjoy Plants Without Being Fully Ketotarian
This recipe is plant-based, but you don’t have to be strictly plant-based to enjoy it. If you liked hummus before going keto and want a low-carb alternative that pairs perfectly with raw vegetables, this nut-based hummus will hit the spot.
It works well made with skinned almonds or macadamia nuts, has a smooth, satisfying texture, and uses straightforward ingredients that are easy to find. Serve it on celery, cucumber, or any low-carb veggie for a quick snack or appetizer.
Let’s get to the recipe.
- 1 cup (160 g) raw macadamia nuts (or skinned almonds)
- 3 tablespoons fresh lemon juice
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons tahini
- Pinch cayenne pepper
- Pinch finely ground sea salt
- Pinch ground black pepper
- 1 bunch celery, stalks cut crosswise into 2-inch (5-cm) pieces
- Place the macadamia nuts in a large bowl and cover with water. Cover the bowl and refrigerate to soak for 24 hours.
- Drain and rinse the soaked nuts. Transfer them to a food processor or high-speed blender. Add the lemon juice, garlic, olive oil, tahini, cayenne, salt, and pepper, and blend until completely smooth.
- Spread the hummus onto celery pieces and arrange them on a serving plate.
View the full nutrition information on the original recipe page.
What’s your favorite plant-based keto recipe? Are you obsessed with avocado fries, overnight chia pudding, or cauliflower fried rice? Share your creations on Instagram and tag @healthfulpursuit — I love seeing what you make!