Macadamia Nut Hummus Recipes
HOMEMADE HUMMUS
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth.
MACADAMIA NUT HUMMUS
This is a Hawaiian-style hummus that is great to use as a spread on thinly sliced snack bread or as a dip for vegetables. It comes from a cookbook called Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii (and is attributed to the Sheraton Waikiki).
Provided by Northwestgal
Categories Spreads
Time 5m
Yield 2 1/2 cups, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a food processor and puree until smooth.
- Serve as a spread on thinly sliced bread or as a dip for vegetables.
Nutrition Facts : Calories 163, Fat 10.4, SaturatedFat 1.6, Sodium 180.2, Carbohydrate 15.1, Fiber 3.4, Sugar 0.4, Protein 3.8
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- 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.
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