My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

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.