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Hummus with Avocado Oil

March 31, 2020

Hummus with Avocado Oil

A classic dip to add flavor, contrasting texture, and more satisfaction to snacks like cut fresh vegetables, and flaxseed, rice, and other gluten-free crackers, hummus can be thrown together in a blender with pantry ingredients in five minutes or less. If you don’t have fresh lemons on hand, substitute bottled lemon juice or go without it. You may need to add a bit more water if you leave out the lemon juice to make sure the hummus has the right consistency.

Classic hummus, which is made with chickpeas, does have a higher amount of carbs than other paleo or keto snacks (such as additive-free salami, organic full-fat cheeses, olives, nut butters, coconut oil, etc.), so pay attention to portion size if you’re watching your carbs.

Hummus with Avocado Oil



Time: 5 minutes

Servings: 10


  • 3 cups chickpeas (drained if canned)
  • 1/4 cup Primal Kitchen Avocado Oil
  • 1/2 cup tahini
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 cloves garlic, peeled


  • Place all ingredients in a blender or food processor. Pulse three times for 2 seconds each time.
  • Continue blending on medium until desired consistency is achieved.
  • Remove hummus from the blender and spoon into a bowl.
  • Serve with cut vegetables, flackers, or gluten-free crackers.
  • Store any unused hummus in an airtight container in the refrigerator for four to five days.

Nutrition info (per serving):

Calories: 118

Carbs: 11 grams

Fat: 7 grams

Protein: 3 grams

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