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.

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 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 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

• Vegetable Sticks – Radishes, cucumber, celery, carrots.
• Baked Tortilla Chips or Air Fryer Tortilla Chips
• Naan
• Crostini
• Pita Bread or Pita Chips
• More → 25+ ides for what to dip in hummus.

Wine Pairings

• 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 hummus.

More Hummus Recipes

• Mediterranean Nachos with Hummus
• Harissa Hummus
• Hummus with Whipped Feta & Chili Oil
• Avocado & Kale Savory Oatmeal
• Air Fryer Falafel

More Appetizer Recipes

• Toasted Ravioli
• Pan Con Tomate
• Steak Bites with Garlic Butter
• Tahini Yogurt Sauce
• Baked Goat Cheese Appetizer
• Greek Yogurt Ranch Dip

Did you try this macadamia nut hummus recipe?

If you loved this hummus with macadamia nuts I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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

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 minutes

Cook Time: 0 minutes minutes

Total Time: 10 minutes minutes

Servings: 6 people

Created by Platings and Pairings

1x2x3x

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!