HUMMUS WITH MACADAMIA DUKKAH & BUCKWHEAT FLATS
Vegan, Vegetarian, Gluten Free, Healthy Eating, Organic
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
Hummus is mostly known as an appetizer or dip of the middle eastern world. If you are vegan or vegetarian it's probably more your daily steak.
Natalie Portman, who follows a vegan diet, once said she eats her own bodyweight in hummus everyday!
It's a totally bulletproof condiment which you can use to jazz up your veggies, salads, grains, pizzas, sandwiches – anything, really.
There are endless varieties to blow your mind and tastebuds. If you haven't tried a beetroot or pumpkin hummus yet, I am sending you out to get some ingredients now!
This recipe is a variation with macadamia nuts (native to Australia) and dukkah, which is also a middle eastern condiment. Tastes beautiful and adds some extra healthy fats.
Hummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. Chickpeas are a good source of protein and dietary fiber. Macadamia nuts have numerous health-benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.
2 cups cooked chickpeas
1/2 cup macadamia nuts, roasted,
then finely ground
1 clove garlic, crushed
1/4 cup olive or macadamia oil
3 tbsp of dukkah
sea salt, to taste
Roughly chop macadamia nuts and roast them in a frying pan until golden brown. While still warm toss through the dukkah and put aside to cool down.
Place all ingredients in a food processor and process until combined and smooth.
Add more lemon juice or extra nuts for desired consistency.
Drizzle with oil and sprinkle with dukkah and salt.
Serve with raw/dehydrated buckwheat flats.
Greens Soup (Popeye Greens)