(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.
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.
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.
Blistered Shishito Pepper Salad
A delightfully tropical take on hummus, this unexpected dip features lime juice and coconut milk. It's inspired by the flavors of Kaua'i, Hawai'i!
For the Hummus
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
I love to create colorful, veggie-filled, seasonal dishes that celebrate the beauty and diversity of plants. Take a look around at all my favorite recipes, there's so much to explore here!
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