Kaua'i Hummus

For some reason, I've been obsessed in hummus variations lately. I think it's because hummus is sort of a blank canvas, just begging to be dressed up with interesting flavors.

Recently, I've done turmeric hummus (bright yellow and so pretty!) and green basil hummus; check out Instagram for those. Plus there's this awesome Roasted Lemon, Goat Cheese, and Za'atar Hummus inspired by our recent travels in southern Spain. See? Obsessed!

But this one is special, and perfect for summer. Meet Kaua'i Hummus- it's bursting with coconut, lime, and macadamia nuts, and is perfect alongside tortilla chips and a margarita. This variation takes hummus from the Middle East to the tropics, and straight to all your summer parties, picnics, and BBQs.

This hummus is based on some of my favorite flavors from Kaua'i, where Dave and I spend time every winter. Limes grow beautifully there, and we use local limes in everything from salad dressings to guacamole to cocktails. There are also loads of coconuts everywhere. And of course, macadamia nuts are one of the most iconic Hawaiian foods.

In hummus, the fat traditionally comes from tahini (and sometimes olive oil, depending on what school of hummus making you adhere too). But to go Kaua'i style, I've replaced the tahini with coconut milk and macadamia nuts. The end result is still rich and creamy, but has such a distinctive Pacific island flair.

Don't forget the garnishes! Drizzle the top with avocado oil to stay on the Kaua'i theme (the avocados there are incredible!). Add some lime zest, freshly ground pepper, and of course a bunch more mac nuts, and you have a hummus that's party-ready.

Instant tropical vacation!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for another great summer party dip? Your tortilla chips are begging to be friends with this Roasted Corn Guacamole.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • Two 15-oz cans of chick peas
  • Zest and juice of a lime or two
  • Handful of macadamia nuts
  • 0.25-0.5 c coconut milk. The full-fat kind that comes in a can, not the coconut milk beverage. You want to add just enough to bring the hummus together, so start small. 
  • Generous salt and pepper
  • Pinch of cayenne pepper. Optional. I prefer the hummus without it, since I like the lime and coconut to stand out. But add a pinch (or more!) if you like things spicy.
  • Zest of a lime
  • Drizzle of avocado oil
  • Freshly ground black pepper
  • More macadamia nuts

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. To a food processor, combine all the hummus ingredients (starting with about 0.25 c of coconut milk). Process for several minutes until a smooth, creamy consistency develops, scraping down the sides as needed. 
  2. If you need additional liquid to help bring the hummus together, add more coconut milk. You want to add just enough to make a smooth, creamy hummus, so add in small increments to avoid making the consistency too loose.
  3. Taste it! If you think the hummus needs more brightness, add more lime juice and/or salt. If you think it needs some zing, add a pinch of cayenne. Adjust and continue processing as you see fit.
  4. Put your hummus into a serving bowl, smoothing out the top to get an even surface. Then make a swirl pattern; I find this is easiest if I hold a rubber spatula in place and rotate the bowl around it.
  5. Garnish it! For these photos, I drizzled the swirl pattern with avocado oil, then sprinkled the surface with lime zest and freshly ground black pepper. I made a little pile of mac nuts in the center, but alternatively you could sprinkle the surface with crushed mac nuts. A drizzle of coconut cream could also work, as could a sprinkle of coconut flakes. Go crazy!


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