for the hummus
- 230g Macadamia Nuts - roasted and salted
- 1x 410g Canned Chickpeas - strained and rinsed
- 1-2 cloves fresh garlic
- 2 tablespoon lemon juice - freshly squeezed
- 2 tablespoon olive oil
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon fine sea salt
- 2-4 tablespoon water
For the Pineapple Salsa
- 1⁄2 cup pineapple - cut into very small pieces
- 2 tablespoon Red onion - finely diced
- 1 tablespoon Fresh Chilli - finely diced
- 1 tablespoon fresh cilantro - finely chopped
Instructions
- Process the macadamia nuts in a food processor until it looks like a grainy nut butter.
- Add in the remaining ingredients except for the water. Process until it becomes a very
smooth, but thick paste. This should take about 2 minutes. - Gradually add in the water about a tablespoon at a time until it becomes lighter and super
smooth and the consistency you like. Taste and season again if needed. - Spoon the hummus into a serving dish and top with the pineapple salsa. Serve with Pita
Bread cut into wedges or layer on wraps along with some cheese, lettuce and roasted red
pepper for a fantastic lunch!