Love the idea of using macadamia nuts as an addition to a hummus recipe.
The hummus recipe is one of the “Trio of dips Australian style” with the Macadamia Pesto and Macadamia Tapenade recipes on my to make list.
In a food processor, process and purée the following ingredients:
1/2 cup macadamias, roasted
2 cups chickpeas, drained
2 tablespoons macadamia oil
1 tablespoon lemon juice
3 tablespoons water ( I used liquid reserved from drained chickpeas)
1 teaspoon minced garlic
10 medium basil leaves
salt and pepper to taste
This recipe will be great for up-coming festive occasions during the Christmas period and you could even make a batch and bottle them for gifts.
Simple, easy and moorish….
Spiced Macadamia (and Cashew) Nuts
3 cups unsalted macadamia nuts (I added cashews as I didn’t have enough macadamias)
1 tablespoon olive oil
2 tablespoons honey
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon chilli powder
Combine all ingredients in a large bowl and mix until nuts are coated.
On a oven tray lined with baking paper, spread nut mixture.
Cook in a moderate oven 180C (fan forced 160C) for about 13 – 15 minutes turning nuts once or until lightly browned.
Remove from tray and cool.
Store in airtight container.
(New Idea June 16, 2014)
Some interesting facts about Macadamia nuts……
Did you know : Macadamia nuts are indigenous to Australia.
Many people think it is native to Hawaii because of the vast plantations of Macadamia nuts in Hawaii.
A hard shelled nut which requires effort or a hammer to break open, the kernel is white and smooth and sweet tasting.
They are known in Australia by many names : Queensland nut, Bauple (Bopple) nut (a town in south-east Queensland), Australian nut.
One very important and interesting fact about Macadamia nuts are they are poisonous for dogs. It only takes 2 g per kg of your dog’s weight for them to show signs of toxicity. Vet treatment is required immediately.