 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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