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    Home » Healthy Appetizers & Hors D'Oeuvres » Roasted Macadamia Nut Hummus

    Roasted Macadamia Nut Hummus

    Jul 8, 2022 · by Valentina · 18 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Macadamia Nut Hummus is a fun Hawaiian twist based on a classic hummus. It's subtly sweet, delicious, and a fantastic healthy snack or appetizer for sharing. Roasted Macadamia Nut Hummus in a green bowl, surrounded by raw vegetables

    The majority of the world’s macadamias are grown in Hawaii, which is why I'm calling this Hawaiian-style Macadamia Nut Hummus

    (Hummus, a widely known Greek and Middle Eastern dip and spread, is obviously not Hawaiian.)

    The macadamias add their subtly sweet, luscious buttery flavor and exceptionally rich and creamy texture to the already velvety, delicious classic hummus.

    macadamia nuts, garlic cloves, tahini and garbanzo beans on a dark wood cutting board.Above: garbanzo beans, tahini (which is made from sesame seeds), garlic and macadamia nuts.

    Ingredients for Macadamia Nut Hummus


    • unsalted macadamia nuts (I like these organic raw macadamia nuts.)
    • garbanzo beans (also called chickpeas), from a can
    • tahini
    • fresh garlic
    • extra virgin olive oil
    • salt, sugar
    • smoked paprika

    Roasted Macadamia Nut Hummus in a green bowl

    How to Make it


    This unique hummus recipe is quick and easy to make!

    (More detailed instructions are in the recipe card below.)

    - Roast the macadamia nuts in a 375°F oven until they're golden. This should only take about 5 minutes. Roasted macadamia nuts on parchment paper on a baking sheet.- Add the macadamias to a food processor and blend until they look almost spreadable. (You'll set a few aside to roughly chop for garnish.)
    - Add garbanzo beans with some of the liquid from the can, the tahini and garlic. Blend until smooth and add olive oil, salt and sugar — blend once more.
    - Garnish with chopped, roasted macadamias, a drizzle of olive oil and a sprinkle of smoked paprika.

    Recipe Tips and Substitutions


    • When you're roasting the macadamias, keep a close eye on them. Like most nuts, they can go from perfectly golden to burnt in a matter of seconds.
    • When you're preparing the ingredients, remember that the recipe calls for some of the liquid from the can of chickpeas. It's easy to forget this when you're draining them. Drain them over a bowl and not the sink.
    • You can use any paprika you like -- I use smoked paprika because I love the subtly smoky flavor it adds.

    How long will it keep in the fridge?


    This Macadamia Nut Hummus will last up to a week, stored in a tightly sealed container in the refrigerator.

    Roasted Macadamia Nut Hummus in green bowl surround by broccoli and tomatoes

    Serving Suggestions


    An assortment of colorful, fresh ingredients to dip is so pretty. And of course, chips and pita bread are also great choices.

    • carrots
    • broccoli
    • carrots
    • celery
    • colorful bell peppers
    • pita bread
    • jicama (While not colorful, it's a fantastic vegetable for dipping!)
    • chips (I especially like serving purple chips with Macadamia Hummus, made from beautiful Okinawan sweet potatoes. You can get them here.)

    I hope you enjoy every last drop of this delicious Hawaiian-style Macadamia Nut Hummus.

    More unique hummus recipes:

    • Smoky Red Lentil Hummus
    • Roasted Jalapeño Hummus
    • Edamame Pea Hummus
    Macadamia nut hummus in a green-handles bowl surrounded by sliced tomatoes and carrots.

    Macadamia Nut Hummus Recipe

    Valentina K. Wein
    Macadamia Nut Hummus is a fun Hawaiian twist based on a classic hummus recipe. It's  subtly sweet, delicious, and a fantastic healthy appetizer for sharing.
    5 from 4 votes
    Print
    Prep Time 15 minutes mins
    Cook Time 5 minutes mins
    Total Time 20 minutes mins
    Course Appetizer
    Cuisine Mediterranean
    Servings 8
    Calories 314 kcal

    Equipment

    • food processor

    Ingredients
      

    • 1¼ cup raw unsalted macadamia nuts
    • 2 (15-ounce) cans garbanzo beans
    • ¼ cup Tahini
    • 3 small to medium garlic cloves, peeled, stems & roots removed
    • ¾ cup plus a bit for garnish extra virgin olive oil
    • 1 teaspoon sea salt
    • 1 teaspoon granulated sugar
    • a sprinkle of smoked paprika for garnish
    • veggies (or chips, whatever you want for dipping)

    Instructions
     

    • Set oven and prepare nuts. Preheat the oven to 375°F and spread the macadamia nuts out evenly onto a sheet pan. Once the oven is preheated, place the sheet pan in the oven and roast just until they're golden, 4 to 5 minutes. Set aside to cool to room temperature.
    • Blend ingredients. Add 1 cup of the roasted macadamias to a food processor fitted with the blade attachment and blend until they look almost spreadable. 
      Drain both cans of the garbanzo beans over a bowl, saving the liquid for later. Add the the beans to the food processor, and add 5 tablespoons of the saved liquid (and save the rest). Add the tahini and garlic and blend until it's as smooth as possible.
      Then add the ¾ cup of oil, salt and sugar — blend again until smooth.
      *If the hummus is too thick for your liking, you can add a bit more of the garbanzo liquid.
    • Garnish and serve. Spoon the hummus into a serving dish. Roughly chop the remaining ¼ cup of the roasted nuts and use them as garnish on top. Then drizzle with olive oil, and sprinkle with paprika. Serve!

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 314kcal
    Keywords party food, healthy appetizers
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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    Reader Interactions

    Comments

    1. Laura

      December 20, 2019 at 10:58 pm

      Oh! This is a wonderful idea. I love to serve nut or seed butters with sliced apples. I eat a lot of nuts, seeds and fruit and eggs to control my blood sugar. I use Stevia leaf pwdr + Greek yogurt or sour cream to structurally make up the volume for the sugar in recipes, half and half amounts. I am also GF and I so appreciate your recipes. Thank you for all of your hard work.

      Reply
      • valentina

        December 21, 2019 at 6:49 pm

        Thank you so much, Laura. I really appreciate your note. Sounds like you've come up with tasty ways to control your blood sugar. I hope you love this recipe! It's such a delicious appetizer for a group. Happy Holiday Season! 🙂 Valentina

        Reply
    2. Eha

      July 09, 2022 at 6:13 pm

      5 stars
      Beautiful lady ! Hawaii may grow the most macadamias in the States BUT they very much are the native nut of Australia - we love them and use them to bits !!! That said, I make a huge amount of hummus almost weekly and shall most certainly follow your easy recipe . . . shall get back to you, quite probably thumbs up 🙂 !

      Reply
      • valentina

        July 14, 2022 at 4:23 pm

        Hi Eha! Thank you. 🙂 I love that you make hummus weekly, and I hope you'll try it with your native macadamias. They really add to the rich creaminess. Enjoy! ~Valentina

        Reply
    3. Jeff the Chef @ Make It Like a Man!

      July 10, 2022 at 5:38 am

      What an interesting hummus! Also, I love Hawaiian sweet potatoes, but I didn't know you could get chips made from them. That plus the hummus would make such a fantastic appearance at a party!

      Reply
      • valentina

        July 14, 2022 at 4:24 pm

        Thanks, Jeff. Those purple chips + the hummus would make a lovely appearance at a party. I love how you worded that. perfect. 🙂 ~Valentina

        Reply
    4. Chef Mimi

      July 10, 2022 at 1:12 pm

      Fabulous. I’ve used macadamia nuts in pestos, which was probably a waste of money, but never thought to add them to hummus. And beautiful photos!

      Reply
      • valentina

        July 14, 2022 at 4:26 pm

        Thanks so much, Mimi. I do like them in pestos too. Not a waste of money! 😉 I hope you thy them in hummus and love it. ~Valentina

        Reply
    5. Marissa

      July 11, 2022 at 1:26 pm

      5 stars
      I'm always on the hunt for new versions of hummus and this one is calling my name! There's just nothing like buttery, toasted macadamia nuts and I'm sure they take this hummus to next level flavor heights! Definitely a must try this summer.

      Reply
      • valentina

        July 14, 2022 at 4:27 pm

        Thanks so much, Marissa. Hope it's a hit. 🙂 ~Valentina

        Reply
    6. John / Kitchen Riffs

      July 13, 2022 at 8:00 am

      What a neat idea! Love hummus, but never, ever thought of using macadamia nuts in it. Brilliant! Thanks so much.

      Reply
      • valentina

        July 14, 2022 at 4:28 pm

        Many thanks, John. Hope you love it! 🙂 ~Valentina

        Reply
    7. Dawn

      July 15, 2022 at 4:05 am

      5 stars
      I absolutely adore macadamia nuts, but have never had macadamia nut hummus! I think it's about time because this looks so delicious, Valentina!! And just in time for the weekend. So looking forward to trying it. 🙂

      Reply
      • valentina

        July 19, 2022 at 5:06 pm

        Thanks so much, Dawn. Hope you have a lovely weekend. Enjoy. 🙂 ~Valentina

        Reply
    8. David Scott Allen

      July 17, 2022 at 11:39 am

      Can’t wait to try this (with a roasted shallot instead of the G) — one of my students promised me macadamia nuts from her family’s home in Hawaii (even though I retired!).

      Reply
      • valentina

        July 19, 2022 at 5:07 pm

        I have a feeling you made a lot of great connections with your students. So great to be getting macadamias directly from Hawaii. Luck you. Thanks, David. 🙂 ~Valentina

        Reply
    9. CC

      June 14, 2025 at 8:11 pm

      5 stars
      Delicious hummus with a great crunch! Love the added nutrients from the nuts, too!

      Reply
      • Valentina

        June 15, 2025 at 9:59 am

        Thank you! I love it especially in a wrap with sprouts, tomatoes and avocado. 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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