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4:1 Keto Hummus

What is 4:1 Hummus? It’s a keto ratio-recipe (and keto diet used for therapeutic purposes) where for every four grams of fat there is one gram of protein plus carbs (i.e. 80-percent fat by weight in grams). It’s also totally hummus-like and creamy-delicious! From The New Mediterranean Diet Cookbook by Martina Slajerova, Dr. Nicholas Norwitz, Thomas DeLauer, and Rohan Kashid, it’s a real winner that you’ll want to make again and again.
“The 4 parts fat to 1 part protein plus carbs diet is an extra-fatty ketogenic diet used to treat neurological disorders. This ‘hummus’ was contributed by Dr. Chris Palmer, a Harvard psychiatrist and the world’s leading expert on using ketogenic diets for mental health. Dr. Palmer says, ‘The 4:1 diet can be difficult to follow, but delicious recipes like this one make it easier. Keep a batch of this spread on hand in your fridge: it’s delicious on anything. Its versatility is what makes it such a powerful medical treatment!’”
Read our full book review and find more of their recipes here or scroll on to learn how to prepare this spread of 4:1 fabulousness that goes great with sliced cucumber, zucchini, or daikon or just a spoon!
[Reprinted with permission from The New Mediterranean Diet Cookbook (2021; Quarto Publishing Group USA Inc.) Photo credit: Martina Slajerova and Jo Harding.]
Serves 12 Serving: 1/4 Cup

Ingredients List

TO SOAK

  • 1 cup (4.7 oz) macadamia nuts

TO ROAST

  • 2 medium (400 g/14.1 oz) zucchini
  • 2 Tbsp (30 ml) extra-virgin avocado oil

TO BLEND

  • 1/4 cup (2.2 oz) tahini
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 2 Tbsp (30 ml) extra-virgin olive oil
  • 1 tsp ground cumin
  • fresh herbs, such as parsley or cilantro
  • salt and black pepper, to taste

TOPPING

  • 2 Tbsp (30 ml) extra-virgin olive oil
  • pinch of paprika and/or ground cumin
  • 1 Tbsp (9 g/0.3 oz) white and/or black sesame seeds
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Instructions

  • To soak: Place the macadamia nuts in a bowl and add enough filtered water to cover them. Soak for about 2 hours, and then drain and discard the water.
  • To roast: Meanwhile, preheat the oven to 320°F (160°C) fan assisted or 355°F (180°C) conventional. Cut off the ends of the zucchini and cut in half lengthwise.
  • Arrange on a baking tray, cut-side up, and brush with the avocado oil. Bake for 30 minutes or until browned on top.
  • To blend: Add all the ingredients, apart from the topping ingredients, to a food processor. Blend until smooth. Season with salt and pepper to taste. Transfer to a bowl and add the topping: drizzle with the olive oil and sprinkle with paprika and sesame seeds. Store in a sealed container in the fridge for up to 5 days or freeze for up to 3 months. To defrost, place in the fridge overnight.

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Credits

PhotographyMartina Slajerova and Jo Harding

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