Macadamia Hummus

The basic ingredients + chick peas.

 

I’d love to say I have a standard recipe for hummus. I don’t – but I try to!!

I deviate from the standard recipe by putting macadamia oil in instead of olive oil and when ever possible I put in roast garlic rather than fresh garlic.

I blend it with a stick blender. The macadamia oil makes it a nice consistency and the macadamia oil is a slightly softer taste to olive oil. Smear any spilt macadamia oil on your dry hands or legs or face!!

Basically I blend:

• a can of chick peas (garbanzo beans),
• the rind of 1 lemon,
• the juice of one juicy lemon,
• 2-4 cloves of roasted garlic (roast extra and have in the fridge for a few days for inspiration!!),
• about 2 tablespoons of tahini paste (I try to use unhulled – more calcium – and a teaspoon full for the cook! Yum!)
• pinch of salt
• Enough macadamia oil to make it a nice smooth consistency

One variation I love is add cumin powder as well to the blending.

Or roasted pumpkin – roast the pumpkin until soft. Firstly, in a bowl, cover the diced pumpkin with olive oil and cumin powder, roast then use it for this hummus or roast veggie salad or in a soup or as a spread or in quinoa breakfast cereal.

Yum – great as spread or with roast potatoes or as pasta sauce (add rocket or sun dried tomatoes or goat’s cheese or all these. Limited by your imagination!)

 

Bon appetite!