Macadamia Nut Hummus (paleo and oil-free!)

Macadamia Nut Hummus #paleo #vegan #glutenfree

You know that unsettling feeling that you get when you’ve been away from home for awhile?

You may enjoy where you are, but deep down you long to slide into your favorite pair of sweatpants, cuddle up on your couch and do nothing but watch sunbeams dance across the floor?

Mmm that sounds lovely.

Macadamia Nut Hummus #paleo #vegan #glutenfree

Today marks the 60th day of Kevin and I living out of our suitcases. And, with just 7 days to go until we move from my parents’ house to our old home in Airdrie, we can’t help but yearn for some sunbeam watching, sweatpants wearing, napping action.

Last weekend was the first time in over 2 months(!), that I was able to set up a photo shoot, dust off my camera, plan a couple of recipes and spend the day in the kitchen cooking for you. It felt so good and grounding in every way possible.

And, to keep things simple, light and fresh (because I must admit, I was a bit slow in the kitchen) I made a raw, nut-based, chickpea-free hummus.

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It’s spreadable, scoopable, sharable…

All the “ables”.

And it only has 5 ingredients!

Macadamia Nut Hummus #paleo #vegan #glutenfree

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4.5 from 2 reviews
Macadamia Nut Hummus (Paleo and Oil-free!)
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free
Prep time: 
Total time: 
Serves: 8
 
Nut-based, paleo-friendly hummus with a slight kick of spice.
Ingredients
  • 1 cup macadamia nuts, soaked in water for 24 hours, drained and rinsed
  • 2-3 cloves garlic
  • 3 tablespoons fresh lemon juice
  • 2-3 tablespoons water
  • 2 tablespoons tahini
  • pinch cayenne pepper
  • sea salt and freshly ground pepper, to taste
Instructions
  1. Add all ingredients to the bowl of your food processor or high powered blender and blend on high until smooth.
Notes
Begin with 2 cloves of garlic and 2 tablespoons of water and work your way up, if needed.

Makes approximately 1¼ cup of hummus, 2 tablespoons per serving

View nutrition information (once on page, scroll down)

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Strange, but when you soak macadamia nuts they almost get “woody” in a way. Very similar to chickpeas.

Make sure that you soak the nuts. If you don’t, you’ll end up with a nut butter consistency that just isn’t good at all.

Blah.

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Tell me about a time where you’ve been away from home and secretly wished you were back living the simple life (as sweet as your vacation or escape may have been).

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Comments | Leave Your Comment

  1. Since my hubby and I have gone to Keto, we have missed some things more than we realized we would have, and hummus is one of them. This recipe is delicious and we are going to have it as part of our Christmas Eve snack-a-thon while we watch Christmas movies… I added more tahini (a little), and more cayenne. Overall I am just thrilled with it – Thank you so much!

    • That sounds amazing! I love snack-a-thons ;) So glad you loved this recipe. Thanks for sharing!

  2. From the photo, I can see you are using raw macadamia… can you use roasted?? (all I have access to)

    • Hey! I haven’t tried it, but I think that roasted macadamia nuts will work. Let us know how it goes if you try it!

  3. Hi Leanne, I’ve followed your website and blog for quite a while now…. love it! I forward your recipes all the time to my daughter Alycia, she and her new husband Tyler just bought their first home in Airdrie! They just moved in on the weekend.
    Really love your new Ketogenic Program, looking forward to new recipes and idea’s, your faithful follower from La Quinta CA.

  4. Sorry if I missed this – but really want to ask – do you think this can be frozen?

    Thank you! :)

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