Oh boy, do I have a treat for you! If you like hummus, I’m about to rock your world. I just had Macadamia Hummus for the first time in California at Dukes in Huntington Beach. I saw it on the menu and knew I had to try it. LOVED IT! So, you know I went home and started playing with a recipe. I know Macadamia nuts are loaded with fat and are super creamy, so it made sense to have them in a hummus recipe. But they are also high in calories, so I wanted some balance between the nuts and garbanzo beans I used in this dip. I think I found it. Now, I make classic hummus on a regular basis, and when I want something a little different, I’ll whip up my Three Bean Hummus, but it hadn’t dawned on me to try a nut/bean combo. Such a great idea!
My big dilemma in the dish was that typically, you add lemon juice to hummus but my brain wanted to add pineapple juice to keep that island flavor combo going, so I held my breathe and added it along with a splash of lemon juice and let me tell you, what I got was a slightly sweeter hummus that was so rich and creamy, I just can’t get over it! It tasted better than the restaurant version and while I really have no idea what is in their recipe, my version came out great. And I loved the addition of the pineapple juice. You are going to want to try this one!
The recipe is easy and straightforward, requires no cooking and saves really well covered in the refrigerator for days and days. It never lasts long enough around here, but you should be good for a week.
To get started, add the cup of nuts, beans, and garlic to the food processor and pulse until it is really fine. Then add in the rest of the ingredients except the water and chopped macadamia nuts. Let it puree for a good 3 minutes until super smooth. It will be very thick.
White the processor is running, start adding in the water about a tablespoon at a time until you get the consistency you want. This usually takes about 1/4 cup of water for me. You want it thick and creamy, but easy to dip. Be sure you taste it and adjust the seasoning if needed. Add more salt and pepper to taste.
Scoop into a shallow bowl and smooth out the top with a spatula. Sprinkle with the chopped nuts and serve with your favorite raw, cut veggies and crackers. I love this as an appetizer, but often have it for lunch or as a snack at night. Let me know what you think in the comments below.
Looking for other easy dip recipes? Be sure to try these:
Herbs and Lavender Fontina Dip
Macadamia Nut Hummus
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Cup Dry Roasted Macadamia nuts Plus 1/4 Cup chopped
- 1 15 Oz. Can Garbanzo beans, rinsed and drained
- 1/3 Cup Tahini
- 3 Tbsp. Crushed pineapple with juice, from a can
- 1 Tbsp. Fresh lemon juice
- 1 Clove Garlic, minced
- 1 Tsp. Kosher salt
- ½ Tsp. Freshly ground black pepper
- 3 Tbsp. Olive oil
- 2-6 Tbsp. Water
- Raw cucumber slices, jicama slices, tomatoes and carrots for dipping
- Crackers
Instructions
- Add the cup of macadamia nuts, rinsed garbanzo beans and minced garlic to your food processor. Pulse until you have small little pieces that are starting to stick together.
- Add the other ingredients (except water) and puree for about 3 minutes until it is creamy.
- While the processor is running, slowly drizzle in the water, one tablespoon at a time until you get the consistency you desire. I like it thick and creamy and easy to dip. Taste. If needed, add more salt and pepper. Top with the chopped macadamia nuts.
- Serve with your favorite raw veggies and crackers for a fabulous starter course, snack or light lunch.
