Name: Macadamia Nut Hummus Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
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))

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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.

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.

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

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.

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:

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 3 votes

Prep Time 15 mins

Cook Time 5 mins

Total Time 20 mins

Course Appetizer

Cuisine Mediterranean

Servings

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.

Keywords party food, healthy appetizers

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