(Note: this post was originally published on June 23, 2019. The date above reflects migration to the new platform.)
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 was some 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.
Thanks to these modifications, this hummus is the perfect partner for any tropical cuisine! In my mind, this is a dream come true. I love hummus, but I often cook with Mexican and/or Pacfici flavors, so traditional hummus doesn't always make much sense with what I'm cooking. This one has become a go-to for us to accompany tropical cocktails and meals!
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.
Let's Talk Ingredients
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Limes. You'll add both the juice and zest to the hummus. Save some lime zest to garnish the top of your hummus!
Macadamia nuts. I prefer to use roasted and salted for the most flavor, but raw is fine if that's what you can get your hands on.
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.
Salt and pepper
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.
Avocado oil. Optional, for drizzling the top of the hummus.
Isn't this a fun one?? I'm smitten! I just can't get enough. The combination of tart lime, decadent coconut milk, and salt is massively addicting.
What will you do with this hummus? The options are endless! We love it with tortilla chips or plantain chips, and of course lots of fresh veggies. That makes for a great (and still nourishing) happy hour snack. It's also divine scooped onto a salad or spread onto a sandwich. Just keep in mind that this definitely isn't traditional hummus in terms of its flavors... it wants to be friends with tropical ingredients rather than Mediterranean or Middle Eastern ingredients!
I think this recipe is great proof that hummus can become so many things. And while of course traditional hummus is wonderful for so many reasons, fun flavor variations can also be wonderful. I hope you have as much fun with this as we have!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
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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.
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.
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.
Put your hummus into a serving bowl, smoothing out the top to get an even surface, then make a swirl pattern.
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!