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Surprisingly, the texture of macadamia hummus is very similar to the traditional chickpea version.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
20 mins
stand:
7 hrs
total:
7 hrs 20 mins
Servings:
20
Yield:
2 1/2 cups hummus
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine nuts and enough water to cover. Let stand, covered, 7 to 24 hours; drain. (Or to quick-soak, cover nuts with boiling water and let stand 10 minutes; drain). Rinse and drain again. Meanwhile, remove 1 tsp. zest and squeeze 3 Tbsp. juice from lemon.

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  • In a food processor or blender combine nuts, lemon zest and juice, and next six ingredients (through cayenne pepper). Cover and process or blend 5 to 6 minutes or until smooth.

  • If desired, chill hummus. Serve with dippers. Store in the refrigerator up to 3 days.

Nutrition Facts

110 calories; fat 12g; saturated fat 2g; carbohydrates 2g; mono fat 8g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 1g; vitamin a 1.7IU; vitamin c 1.3mg; thiamin 0.2mg; niacin equivalents 0.4mg; folate 3.8mcg; sodium 29mg; potassium 51mg; calcium 13mg; iron 0.5mg.
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