Best 2 Macadamia Nut Pesto Hummus Recipes

Indulge in a culinary symphony of flavors with our delectable Macadamia Nut Pesto Hummus, a harmonious blend of creamy hummus, aromatic pesto, and crunchy macadamia nuts. This versatile dish tantalizes taste buds as a vibrant dip, a luscious spread, or a delightful sandwich filling. Accompanying this star recipe are two equally enticing variations: the vibrant Beetroot Pesto Hummus, boasting earthy sweetness and a stunning magenta hue, and the zesty Sun-Dried Tomato Pesto Hummus, offering a burst of Mediterranean sunshine. These culinary creations are not just delectable but also versatile, catering to vegan, gluten-free, and nut-free dietary preferences. Embark on a culinary adventure with our Macadamia Nut Pesto Hummus and its delightful companions, sure to elevate any gathering or everyday meal.

Here are our top 2 tried and tested recipes!

MACADAMIA PESTO

Macadamia Pesto image

This simple and flavor-packed pesto is made using the native Australian Macadamia nut. The delicious nut lends its rich crunch well to this Italian favorite. The pesto is great served with fresh pasta, with roast lamb or simply spread on a fresh piece of bread. Keep the pesto for up to a month in a sterilized, air-tight jar.

Provided by evelynathens

Categories Sauces

Time 15m

Yield 1 1/2 cups pesto (approximately)

Number Of Ingredients 7

Ingredients

1/2 cup of raw macadamia nuts
2 cups young basil (packed)
2 garlic cloves, chopped
3/4 cup parmigiano-reggiano cheese, freshly grated
1/2 lemon, juiced (only fresh please)
1/4 cup of good quality extra virgin olive oil
1/4 teaspoon sea salt

Steps:

In a food processor, using a pulse action, chop the macadamias, basil, garlic and parmigiano until very finely minced. Pulse in the lemon juice, olive oil and add salt to taste. The mixture should be pureed, but retain some texture.
Toss your favourite cooked pasta with the pesto; top bruschetta with it; dip crostini into it -- .

MACADAMIA NUT HUMMUS

Macadamia Nut Hummus image

This is a Hawaiian-style hummus that is great to use as a spread on thinly sliced snack bread or as a dip for vegetables. It comes from a cookbook called Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii (and is attributed to the Sheraton Waikiki).

Provided by Northwestgal

Categories Spreads

Time 5m

Yield 2 1/2 cups, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup roasted macadamia nuts
2 cups garbanzo beans, drained
2 tablespoons olive oil
1 tablespoon lemon juice
3 tablespoons water
1 teaspoon minced garlic
10 medium basil leaves
salt and pepper, to taste

Steps:

Place all ingredients in a food processor and puree until smooth.
Serve as a spread on thinly sliced bread or as a dip for vegetables.

Nutrition Facts : Calories 163, Fat 10.4, SaturatedFat 1.6, Sodium 180.2, Carbohydrate 15.1, Fiber 3.4, Sugar 0.4, Protein 3.8

Tips:

Use fresh ingredients: Fresh herbs, nuts, and vegetables will give your pesto hummus the best flavor.
Don't over-process the pesto: You want the pesto to be chunky, not smooth.
Adjust the seasonings to taste: Add more salt, pepper, or lemon juice until the hummus is to your liking.
Serve the pesto hummus immediately or store it in the refrigerator for up to 3 days: Serve the hummus with pita bread, crackers, or vegetables.

Conclusion:

Macadamia nut pesto hummus is a delicious and versatile dip that can be enjoyed in a variety of ways. It's perfect for parties, potlucks, or simply as a snack. The best part about this recipe is that it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting dip to try, give macadamia nut pesto hummus a try.