Macadamia Nut Hummus Snack Plate

You'll go nuts for this hummus! It's a savory twist on the usual....

Macadamia Nut Hummus Snack Plate

Creamy, slightly nutty and addictively delicious!

Looking to switch up your usual hummus and veggie plate?  Try this Macadamia Nut Hummus!

It’s inspired by a Macadamia Nut Hummus we enjoyed at the Fairmont Orchid while vacationing on The Big Island of Hawaii. It was such a unique savory flavor, I knew I had to try to make it at home.

We tried recreating it several ways, even roasting our own macadamias, but decided that the easiest and quickest way is to start with already dry roasted macadamia nuts. We blend them in a food processor until they have released their oils and become a smooth paste. Then we add in the usual suspects like chickpeas and tahini.

The end result is smooth, creamy hummus with a slight nutty taste that is out of this world!

Served here with homemade sweet potato chips recipe from Minimalist Baker (a must try! I have since made sweet potato chips several ways and there is an additional recipe for sweet potato chips below), broccoli, cauliflower, radish, cucumber, and creamy avocado on a bed of lettuce.  Perfect way to start the week!

Scroll down to see the recipe.

Recipe

 

Macadamia Nut Hummus
 
Prep time
Total time
 
A savory twist on the usual hummus, this Macadamia Nut Hummus was inspired by one we enjoyed while vacationing on The Big Island of Hawaii. Super easy to make and delish!
Author:
Recipe type: Appetizer, Snack, Veggies
Cuisine: Gluten-Free, Vegan
Ingredients
Macadamia Nut Hummus
  • 1 cup dry roasted macadamias
  • 1 can chickpeas, drained and rinsed
  • 1 clove garlic. minced
  • ½ -1 teaspoon salt (depending on tastes)
  • 2-4 tablespoons water (start with 2 and add as needed -- you will need more or less depending on how creamy your tahini is)
  • ⅓ cup tahini
  • 2 -3 tablespoons lemon juice (start with 2 tablespoons and add more to taste)
  • 3 tablespoons olive oil
The Sweet Potato Chips as show here are a recipe from Minimalist Baker
A second way to make Sweet Potato Chips:
  • 2 large or 3 small sweet potatoes, cleaned, dried well and cut into ¼ inch thick slices (the key is to be as uniform as possible)
  • Avocado Oil or neutral oil like grapeseed or canola
  • Kosher salt
Instructions
Macadamia Nut Hummus
  1. Place macadamia nuts in food processor and blend until smooth, about 2 minutes, scraping down the sides periodically to make sure all the nuts are processed. (The nuts will break down, release its oils and go from grainy to paste-like)
  2. Add all the rest of the ingredients to the food processor, streaming the olive oil as blending.
  3. Taste and adjust seasoning needed.
  4. Serve with veggies, sweet potato chips or crackers.
  5. Hummus will thicken in the refrigerator so bring to room temperature before serving.
Sweet Potato Chips
  1. Preheat oven to 400 degrees F and place parchment paper on 2 -3 baking sheets
  2. Place sliced sweet potatoes on the prepared baking sheets, leaving a little space between them so that they don't touch.
  3. Lightly brush sides both sides of the sweet potatoes with oil
  4. Sprinkle sweet potatoes with salt.
  5. Bake sweet potatoes for 20 minutes. Remove from oven. Gently turn chips over. Bake an additional 10 minutes until just turning crisp.

 

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