Macadamia Nut Hummus puts a Hawaiian spin on the traditional chickpea spread– It’s rich, creamy, tangy and perfect for slathering on sandwiches or serving as an appetizer dip with vegetables.
Yesterday I shared with you a recap of our recent trip to the Big Island, Hawaii. We took lots of amazing hikes, saw some spectacular views, and ate lots and lots of great, local food – Plate lunches, loco moco, poke, and this, Macadamia Nut Hummus.
All of our meals in Hawaii were amazing, most were more low key, but on this particular night, we dined at Brown’s Beach House, located beachside at our resort, The Fairmont Orchid. Live ukulele music played in the background, the ocean was our backdrop, and a cool breeze was in the air. We decided to just share several dishes, so that we could try a lot of the menu offerings. We started off with the Macadamia Nut Hummus, then went on to a Roasted Hearts of Palm Salad, Hawaii Island Beets, and Big Eye Tuna with Sea Vegetables and a Wasabi Potato Puree. It was all fantastic…
Although I wish that I could recreate each and every dish from that meal and bring it back home, unfortunately our lack of access to those amazing local ingredients makes it tough. I did, however, feel confident that I could master that Macadamia Nut Hummus and make it part of our regular rotation, even back in rainy Oregon.
This hummus tastes very similar to traditional Greek hummus, but it’s got just a hint of a little something extra. It’s still got the zesty garlic, bright lemon juice, and the creamy chickpeas. But, the macadamia nuts give it an extra depth of flavor and a slightly sweet taste. For photography purposes, I sprinkled a bit of chopped up macadamia nuts on top of the hummus, but if you’d prefer your hummus creamy (as I do), I would just leave them off – You’ll still have plenty of that rich, nutty flavor in there.
I promise, if you fix a Mai Tai, pull up some ukelele music on Spotify, and crank the heat up to 78 degrees, you’ll be close to feeling like you’re on Hawaii Island even in the dead of winter. It’s definitely worth a try… Or, at least this Macadamia Nut Hummus is.
- 3 garlic cloves
- 2 cups canned chickpeas, drained (reserve the liquid)
- 1 ½ tsp. salt
- ¼ cup tahini
- 5 Tbsp. lemon juice
- 2 Tbsp. chickpea liquid, or water
- ½ cup roasted macadamia nuts
- Turn on the blender and toss in the garlic through the lid. Process until minced.
- Add the rest of the ingredients and process until smooth.
- Serve at room temperature, or chilled.
Wine Pairings with Macadamia Nut Hummus:
- Try a Sauvignon Blanc or Rosé (here are some great ones under $10) with this creamy dip. Both wines have a bright acidity that will play nicely with the nutty, oily hummus.
Looking for more Hummus recipes? Try this Harissa Hummus too!