Couldn't let International Hummus Day slip by without making a batch of Macadamia Nut Hummus
You'll go nuts for this hummus!
This hummus is inspired by the Macadamia nut hummus we enjoyed at the Fairmont Orchid while vacationing on The Big Island of Hawaii in February. 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!), broccoli, carrots, radish, cucumber, and snap peas. Perfect snack or appetizer!
The savory twist on the usual hummus is creamy with a slight nutty taste. Perfect snack or appetizer.
Author: Healthy Gluten-Free Family
Recipe type: Appetizer, Snack, Veggies
Cuisine: Gluten-Free, Vegan
1 cup dry roasted macadamias
1 can chickpeas, drained and rinsed
1 clove garlic. minced
¾ - 1 tsp salt (depending on tastes)
2-3 tbsp water
⅓ cup tahini
2 tbsp lemon juice
3 tbsp olive oil
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)
Add all the rest of the ingredients to the food processor, streaming the olive oil as blending.
Taste and adjust seasoning needed.
Serve with veggies, sweet potato chips or crackers.
Hummus will thicken in the refrigerator so bring to room temperature before serving.