Macadamia Nut Hummus

Macadamia Nut Hummus puts a Hawaiian spin on the traditional chickpea spread– rich, creamy, tangy and perfect for slathering on sandwiches or serving as an appetizer dip with vegetables.

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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…

Piece of pita dipped into hummus.

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 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 ukulele music on Spotify, and crank the heat up to 78 degrees, you’ll be close to feeling like you’re in Hawaii even in the dead of winter.

It’s definitely worth a try… Or, at least this hummus is.

Ingredients for macadamia nut hummus labeled on counter.

Ingredients Needed

You only need 5-ingredients to make this Macadamia Nut Hummus:

  • Canned Chickpeas
  • Garlic
  • Tahini
  • Lemon Juice
  • Macadamia Nuts

How to Make It

The prep is simple. You’ll have this on the table in 5 minutes flat!

  • 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.
  • Enjoy at room temperature or chilled.

How to Store

Store any leftovers in an airtight container in the fridge for up to one week. You can also freeze hummus for up to three months. I like to package it into ziploc bags to do this.

What to Serve with Hummus

Macadamia nut hummus in bowl drizzled with olive oil.

Wine Pairings

More Hummus Recipes

Hummus in bowl topped with macadamia nuts and parsley.

More Appetizer Recipes

Did you try this macadamia nut hummus recipe?

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Wondering what to serve with it? Here’s 25+ ides for what to dip in hummus.

Hummus in bowl topped with macadamia nuts and parsley.

Macadamia Nut Hummus

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.
4.86 from 7 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 6 people

Ingredients

  • 3 cloves garlic
  • 2 cups canned chickpeas (drained (reserve the liquid))
  • 1 ½ teaspoons salt
  • ¼ cup tahini
  • 1/4 cup lemon juice
  • 2 Tablespoons chickpea liquid (or water)
  • ½ cup roasted macadamia nuts

Instructions

  • 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.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Blender

Nutrition

Calories: 192kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 738mg | Potassium: 185mg | Fiber: 4g | Sugar: 1g | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg

This post was originally published in 2015. It was updated in 2023 to add new photographs and information. The macadamia nut hummus recipe remains the same. Enjoy!

12 thoughts on “Macadamia Nut Hummus”

  1. 5 stars
    I was looking for a recipe after having macadamia nut hummus at Duke’s in Honolulu! This is as close as I think I can get, it’s delicious! Although I would recommend nixing the salt if you use salted macadamias (that’s all I had on hand). This will definitely be one of my go-to snacks!

    Reply
  2. 4 stars
    I had macadamia nut hummus in Hawaii and was on a mission to make. I made according to the directions. For my taste there was too much lemon juice. When I make again I’ll use half of the recommended amount. But I did learn that sesame oil cuts the lemon. I would also add more macadamia nuts and some olive oil to thin it down a bit. But everyone at the party ate it and no leftovers. Thanks.

    Reply
  3. I used 3 tablespoons of tahini and 1 tablespoon of olive oil. I also reduced the salt because I used sea salt roasted macadamia nuts. The hummus was amazing!! I plan to make this again for sure!

    Reply
4.86 from 7 votes (4 ratings without comment)

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