Kaua'i Hummus

For the Hummus

• Two 15-oz cans of chick peas
• Zest and juice of two limes
• Big handful of macadamia nuts
• 0.25-0.5 c coconut milk
• Generous salt and pepper
• Optional pinch of cayenne pepper

For Garnishing

• Drizzle of avocado oil
• Additional lime zest
• Generous salt and pepper
• Additional macadamia nuts

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.
5. Garnish it! For these photos, I drizzled the swirl pattern with avocado oil, then sprinkled the surface with lime zest, freshly ground black pepper, and flaky sea salt. 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!