- 1 red onion, quartered
- dash apple cider vinegar
- dash macadamia nut oil
- Salt & pepper to taste
- 250 g macadamia nuts, raw
- dash macadamia oil
- 250 g macadamia nuts, Raw, Soak for 24 hrs, rinse, drain
- 1 tbsp macadamia nuts, roasted
- 2 tbsp Macadamia Nut Butter
- 2 cloves garlic, smoked garlic also works well
- 2 tbsp tahini
- pinch cayenne pepper
- dash lemon juice, to taste
- dash water
8Recipe is created for
Mill 20sec, sp 6-8. Scrape down inbetween. Repeat 4 times (or more) to get desired consistency.
** Note, I prefer my onions caramelised on stove top for a more intense flavourAdd onions to bowl and chop 10 sec, sp 5. Sautee, 8min, 100 deg, sp . Leave mc off to allow steam to escape.
Leave in to Cool. Move to Hummus step.
Add all ingredients to except cayenne pepper. Blitz on turbo until desired consistency is achieved.
Transfer to serving bowl. Sprinkle with cayenne pepper.
Serve with apple slices, toasted quinoa chips, etc. May be warmed through prior to serving if wished.
Macadamia Nut Butter
Macadamia Nut Hummus
Adapted from recipe provided by Barenuts
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