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.
Hawaii is famous for its macadamia nuts, 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 subtle buttery sweetness and an exceptionally rich, creamy texture to the already velvety classic hummus.
Ingredients for Macadamia nut Hummus
Above: Tahini (which is made from sesame seeds), macadamia nuts, garbanzo beans, and garlic.
- unsalted macadamia nuts - I like these organic raw macadamia nuts.
- garbanzo beans (also called chickpeas) - This recipe calls for canned garbanzo beans. We also use some of the liquid from the can.
- Tahini - Tahini is a paste made from sesame seeds, and you should be able to find it in most grocery stores.
- fresh garlic - Look for firm heads of garlic without any soft spots or green shoots. If there are green shoots in your garlic cloves, slice them in half lengthwise, and remove the root with the tip of a knife. The rest of the clove should still be good.
- extra virgin olive oil - Use one you love the flavor of. This one is delicious.
- Kosher salt and sugar - Both the salt and sugar help bring out the delicious buttery flavor of the roasted macadamia nuts.
- smoked paprika - The paprika is a pretty garnish and it adds a great smoky flavor.
How to Make it
This unique hummus recipe is quick and easy to make!
- 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.
- 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 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.
- Add the ¾ cup of oil, salt, and sugar, then blend again until smooth. *If the hummus is too thick for your liking, you can add a bit more of the garbanzo liquid.
- Spoon the hummus into a serving dish. Roughly chop the remaining ¼ cup of the roasted nuts and use them as garnish. Then drizzle with olive oil, and sprinkle with paprika. Serve!
(More detailed instructions are in the recipe card below.)
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 into a bowl rather than 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
- 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.
More Unique Hummus Recipes
I hope you enjoy every last drop of this delicious Hawaiian-style Macadamia Nut Hummus.
Macadamia Nut Hummus Recipe
Equipment
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
- 1½ teaspoons kosher salt
- 1½ teaspoons 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. Add the ¾ cup of oil, salt, and sugar, then 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
NUTRITION
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CC
Delicious hummus with a great crunch! Love the added nutrients from the nuts, too!
Valentina
Thank you! I love it especially in a wrap with sprouts, tomatoes and avocado. 🙂 ~Valentina
David Scott Allen
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!).
valentina
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
Dawn
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. 🙂
valentina
Thanks so much, Dawn. Hope you have a lovely weekend. Enjoy. 🙂 ~Valentina
John / Kitchen Riffs
What a neat idea! Love hummus, but never, ever thought of using macadamia nuts in it. Brilliant! Thanks so much.
valentina
Many thanks, John. Hope you love it! 🙂 ~Valentina
Marissa
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.
valentina
Thanks so much, Marissa. Hope it's a hit. 🙂 ~Valentina
Chef Mimi
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!
valentina
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
Jeff the Chef @ Make It Like a Man!
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!
valentina
Thanks, Jeff. Those purple chips + the hummus would make a lovely appearance at a party. I love how you worded that. perfect. 🙂 ~Valentina
Eha
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 🙂 !
valentina
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
Laura
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.
valentina
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