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Roasted Macadamia Nut Hummus -- Classic hummus with a subtly sweet, delicious Hawaiian twist!

Roasted Macadamia Nut Hummus Recipe

Valentina K. Wein
Roasted Macadamia Nut Hummus is a classic recipe with a subtly sweet, delicious Hawaiian twist!
5 from 3 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Appetizer
Cuisine Mediterranean
Servings 8
Calories 314 kcal


  • 1 1/4 cup raw unsalted macadamia nuts
  • 2 (15-ounce) cans garbanzo beans
  • 1/4 cup Tahini
  • 3 small to medium garlic cloves, peeled, stems & roots removed
  • 3/4 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)


  • 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 just until the nuts are golden and look slightly wet (from the oils coming to the surface), 4 to 5 minutes. Set aside to cool slightly.
  • Drain both cans of the garbanzo beans, and SAVE THE LIQUID from one of them! Add the beans to a food processor fitted with the blade attachment, and add 5 tablespoons of the saved liquid. (If there isn’t enough, you can use water to make up the difference.)
  • Add the tahini and 1 cup of the slightly cooled, roasted macadamia nuts to the food processor, followed by the garlic. Roughly chop the remaining 1/4 cup of nuts and set aside for garnish.
  • Turn on the food processor and blend until the mixture is as smooth as possible. Then add the 3/4 cup of oil, salt and sugar — blend again until smooth.
  • Spoon into a serving dish, drizzle with a bit more oil, sprinkle with the smoked paprika, and the roughly chopped nuts.
  • Serve!
Keywords party food, healthy appetizers
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