I love combining familiar favorites to enjoy them both in a new way. This gluten free and vegan Macadamia Nut Hummus is a delicious example of this. The nutty flavor of the macadamia nuts pairs well with creamy chickpeas and thanks to high speed blenders, both can be processed into a smooth and light dip or spread. This new combination is a beautiful canvas for topping with a tropical pineapple salsa. Scooped up with fresh veggies, crackers or chips turns this into an extra special dip. For a satisfying meal with layers of flavors and textures, spread the Macadamia Nut Hummus onto a gluten free wrap, pita (BFree is my favorite) or slice of bread, then layer with lettuce, roasted red peppers and aged gouda.
Backstory on Macadamia Nut Hummus
Around the same time our family traveled to Hawaii (home of the macadamia nut), my friend Kim, told me about a hummus she and her family recently had that was made with macadamia nuts. I was thoroughly intrigued. Not only because of my love for macadamia nuts and hummus separately, but I also loved the idea of combining them to make a savory dip with a sweet tropical style topper.
Easy to Make!
Begin by processing the macadamia nuts in a high speed blender or food processor until it resembles a nut butter. Then add in the remaining ingredients, except the water, and process until a thick paste forms. Finally add a little water at a time as you continue to blend the mixture at a high speed. This will help to smooth out any remaining lumps and add air to lighten up the texture. Add only as much water as you need to reach the consistency you like. Transfer to a serving dish, cover and let chill in the fridge until you are ready to eat.
Pineapple Salsa
This pineapple salsa is super quick and easy to make and can easily be adjusted to fit your taste. Sub the pineapple with mango, papaya or peaches if you’d like. If you want more heat, use a hotter pepper, if you want less heat sub the poblano with a red bell pepper. Once you’ve chosen your ingredients, finely dice and chop them all. Combine them in a small bowl with a few good stirs of a spoon. There’s nothing more to it!
Wrap It Up!
BFree makes these amazing Sweet Potato Wraps you see in the photos below. Super pliable, they don’t tear or break apart. They taste fantastic and have a wonderful, soft chew. They are also free from all major allergens. The sweet potato flavor goes hand in hand with this Macadamia Nut Hummus. I topped it with tender lettuce greens, thin slices of aged gouda, roasted red peppers and the pineapple salsa. The flavor and texture combination was really special and unique. Roll it up and take it on the go! Or pack it for lunch. Yum!
Scoop It Up!
Spoon all of the Macadamia Nut Hummus into a serving dish, top with pineapple salsa and it is ready to dig in! You can make great scoops out of cucumber coins, carrot sticks or bell pepper slices. I cut BFree Pita bread into wedges to slather with dip and it is fantastic that way too. Another idea would be to serve with plantain or sweet potato chips.
More Gluten Free Dips
Macadamia Nut Hummus
Ingredients
- 8 oz macadamia nuts - roasted and salted
- 15 oz canned chickpeas
- 1-2 cloves fresh garlic - 2 cloves for dragon breath, 1 for most humans
- 2 tablespoon lemon juice - freshly squeezed
- 2 tablespoon olive oil
- ½ teaspoon whole pink peppercorns
- ¼ teaspoon fine sea salt
- 2-4 tablespoon water
Pineapple Salsa
- ½ cup pineapple - very small dice
- 2 tablespoon purple onion - finely diced
- 1 tablespoon poblano pepper or bell pepper for less heat - finely diced
- 1 tablespoon fresh cilantro - finely chopped
Instructions
- Process the macadamia nuts in a food processor until it looks like a grainy nut butter.
- Add in the remaining ingredients except for the water. Process until it becomes a very smooth, but thick paste. This should take about 2 minutes.
- Gradually add in the water about a tablespoon at a time until it becomes lighter and super smooth and the consistency you like. Taste and reseason if needed.
- Spoon the hummus into a serving dish and top with the pineapple salsa. Serve with BFree Pita Bread cut into wedges or layer on BFree Sweet Potato Wraps along with aged gouda cheese, lettuce and roasted red pepper for a fantastic lunch!
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