Ultimate South African Hummus
What’s there not to like about Hummus – especially if it’s you give it a little twist from your usual hummus routine. This delightful hummus gets it nutty kick from the queen of nut – the macadamia.
I named this macadamia nut hummus my Ultimate South African Hummus because when I travelled South Africa macas where literally everywhere. Cheap and good. A true delight. The macadamia nut is the predominant tree nut crops grown in South Africa. South Africa competes with Australia as the world’s largest exporter of macadamia nuts.
For me – as for many other out there – was a vegan starter dish. First of all, because hummus was my go-to spread for breads when cheese was no longer. And second, I have a special connection to all sorts of hummus. It’s a personal summer-having-the-time-of-my-life kind of story:
It was one of the summers a few years back that I spent with a bunch of good friends at this amazing lake. Check out this beauty here. This mind-blowing freshwater lake on the Polish border makes every outdoor enthusiast’s heart beat higher just by looking at it. It’s greatly refreshing on a hot summer day and the locals of the area never cease to surprise with their lovely madness.
Apart from myself, there was another vegan guy. And there was some freshly homemade hummus. At breakfast, literally everyone was aiming for the macadamia hummus. They didn’t stop complimenting its
- smooth texture and
- fulfilling taste.
This hummus was changing hands like it was a piece of gold. Everyone wanted to get a spoonful. Especially the vegan guy – let’s call him James – asked to pass the hummus so many times, that we named him Hummus. And the name sticked! Dear Hummus, can you please pass the hummus. I want to eat some hummus. We still have a good laugh about Hummus asking for the hummus so many times!
This Macadamia Hummus recipe requires very little equipment:
- Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
- High-speed blender such as Omniblend Blender (affiliate link) or
- Immersion blender (affiliate link)
- My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Ultimate South African Hummus (Macadamia Hummus)
Equipment
- food processor or highspeed blender
Ingredients
- 1 1/4 cup raw unsalted macadamia nuts
- 2 cans chickpeas (garbanzo beans)
- 1/4 cup tahini
- 3 small to medium garlic cloves peeled, stems & roots removed
- 1 tsp sea salt
- 3/4 cup plus a bit for garnish olive oil extra virgin
Instructions
- Preheat the oven to 375 degrees 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 chickpeas saving the liquid. Add the chickpeas to a food processor or high speed blender and add 5 tablespoons of the saved liquid/water if it's not enough can liquid.
- 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/blender and blend until smooth. Then add the 3/4 cup of oil and salt and blend again.
- For serving spoon into a serving dish, drizzle with a bit more oil, sprinkle with the smoked paprika, and the roughly chopped nuts.
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