Garlic Basil Nut Hummus (Paleo, Whole30 + Keto)

5 from 1 vote
Prep Time: 7 minutes
Total Time: 7 minutes
Servings: 8
Calories: 256kcal
Author: Justin + Erica Winn
A Paleo friendly version of a favorite snack, made with cashews and macadamia nuts. 
Print Recipe


  • 1 cup roasted macadamia nuts
  • 1 cup roasted cashews
  • 1 lemon, juice of
  • 2 tbsp olive oil
  • 3 cloves garlic, peeled
  • 20 fresh basil leaves
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt (omit if nuts are salted)
  • 1/3 cup water

Optional ingredients:


  • Place nuts, lemon juice, olive oil, garlic, basil, smoked paprika and sea salt (if needed) in a food processor and pulse to break up the nuts. Add optional roasted pepper as well if you're using them. 
  • Add about 1/3 cup water and process again until smooth. Use a spatula to scrape the sides and get all the little nut bits processed. Add more water if the mixture is too thick. 
  • Taste for seasoning and add more lemon juice or sea salt if desired. Serve immediately or store in the refrigerator for up to a week. Use as a dip for fresh veggies and veggie and/or plantains chips. 



Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here. 


Calories: 256kcal | Carbohydrates: 9g | Protein: 4g | Fat: 24g | Saturated Fat: 4g | Fiber: 2g