Monday, 24 September 2012

Macadamia Nut Houmous (Hummus)

Recipe for Macadamia Nut Houmous

100 g Macadamia Nuts
50 g sunflower seeds
2 garlic cloves peeled
1 1/2 tablespoons lime juice
1 1/2 tablespoons olive/avocado oil
120 ml water
Salt and freshly ground black pepper
1/2 teaspoon dried tarragon

Place the macademia nuts, sunflower seeds, garlic, lime juice and oil in a food processer and blend together

Add half of the water, the tarragon, and the salt and pepper and blend until smooth

Add the remaining water a little at a time whilst continuing to blend to achieve a thick smooth paste

Transfer to 3 or 4 small bowls, cover and refridgerate for at least 30 minutes before serving

The houmous will keep for 5 days in the fridge so you eat one and keep the others for packed lunches/snacks

You may want to omit the garlic if you are using this for lunch and work with other people!

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