in Middle East

Hummus with macadamia nuts

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Ingredients for 8 servings:

  • 125 g macadamia nuts, unsalted
  • 2 cans of chickpeas (265 g drained weight each)
  • 50 g tahini
  • 3 small garlic cloves or medium
  • 150 g extra virgin olive oil
  • 1 tsp salt
  • 1 tsp sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 190°C. Spread the nuts evenly on a baking sheet and roast in the preheated oven until golden and slightly moist. Let cool briefly. In the meantime, drain the chickpeas, reserving the liquid. Place the chickpeas in a blender with about 5 tablespoons of the liquid and puree. Add the tahini, garlic, and nuts to the blender and puree or blend. Add the oil, salt, and sugar and blend until smooth. Then add to the pureed chickpeas and mix everything well. This hummus is also great for freezing. Simply stir and mix again after thawing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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