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  • 15 minutes
  • Difficulty Easy
  • 8 Ingredients

41 Comments


Ingredients

  • ½ cup macadamias, roasted
  • 2 cups cooked chickpeas, drained
  • 2 tablespoons macadamia oil
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • 1 teaspoon minced garlic
  • 10 medium basil leaves
  • salt and pepper, to taste

Method

  1. Place all ingredients in a food processor and purée until smooth.

Notes

This recipe is courtesy of The Australian Macadamia Society.

  • I would eat way too much of this

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  • A wonderful recipe; thanks for sharing and I can’t wait to make this at home!.

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  • My favourite nuts in one of my favourite dips, yes please! Will be trying this for sure. Thanks for sharing!

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  • This looks like the best hummus ever!

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  • Thankyou MOMs! I’m a huge hummus fan and to say this super nutritious, thoroughly enjoyable, moreish variation was absolutely delicious would be a complete understatement!

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  • Love hummus. Love macadamias. This recipe is a win win for me! Thanks. ;)

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  • What a brilliant twist on an old favourite! I love hummus. I love macadamias. I’m looking forward to trying this :)))

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  • Something different , it looks great

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  • A different taste to the usual hummus which is a favouritewith our family,thanks.

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  • Yum this sounds like a lovely change from my usual hommus recipe

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  • thank you so much for sharing! looks super delish!

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  • Oh yum Macadamia nuts :)

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  • What a lovely tasty variation for hummus!

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  • yes I could imagine this would be completely morish

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  • Yummy thanks for the share looks great thanks xx

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  • this is a wonderful hummus recipe! i definately will be making more of it

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  • I like Hommus and this is good to have at a family BBQ. This looks great for that occasion.

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  • Thank you very much for sharing!

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  • Will certainly try this, love both chickpeas & macademias!

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  • This was one of four dips I made for a family and friend visit, I wanted nice finger food, without creamy, sweet foods.
    We all enjoyed this dip,next time I might even add a few more macadamias.
    I added some Greek Youghurt, because it was a little bit too thick to dip in, without breaking the cracker/chip.
    For the first time ever, I cooked chick peas from scratch. Now I know how easy it is, i don’t think I’ll ever buy tin chick peas again. Any extras cooked can be frozen.
    Instead of crackers or corn Chps,I tear up Lebanese bread, and cook them in a low setting in my air fryer, or oven.

    Reply

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