Macadamia Nut Hummus

Hummus in bowl topped with macadamia nuts and parsley.

Course: Appetizer

Cuisine: American

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: people

Calories: 192kcal

Author: Platings and Pairings

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.

Print Recipe

Equipment

Blender

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.

Video

Notes

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.

Nutrition