Macadamia Nut Hummus
Gluten free & vegan Macadamia Nut Hummus combines creamy chickpeas with nutty macadamias into a smooth dip, then it is topped with a tropical pineapple salsa.
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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 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil
- ½ tsp whole pink peppercorns
- ¼ tsp fine sea salt
- 2-4 tbsp water
Pineapple Salsa
- ½ cup pineapple (very small dice)
- 2 tbsp purple onion (finely diced)
- 1 tbsp poblano pepper or bell pepper for less heat (finely diced)
- 1 tbsp 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!
Nutrition
Calories: 289kcalCarbohydrates: 13gProtein: 5gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 19gSodium: 222mgPotassium: 203mgFiber: 5gSugar: 3gVitamin A: 22IUVitamin C: 8mgCalcium: 46mgIron: 2mg
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