dessert hummus

dessert hummus
  • Poppy Seed Paste:
  • 2 1/2 cups white poppy seeds
  • 2 1/2 cups black poppy seeds
  • 1 1/2 cups coconut water
  • 2 tablespoons butter, softened, or to taste
  • 2 tablespoons honey, or to taste
  • Dessert Hummus:
  • 2 1/2 cups macadamia nuts
  • 1/4 cup coconut water
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 1 1/2 tablespoons grated fresh ginger
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon raw sugar, or to taste
  • 1 sprig mint, leaves removed and stem discarded, or to taste
  • 2 teaspoons poppyseed oil
  • 1 teaspoon grated orange zest, or to taste
  • 1 pinch sea salt (optional)
  • Spice Topping:
  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground cloves
  • 2 pinches ground cardamom
  • 2 pinches ground nutmeg


  1. Preheat oven to 350 degrees F (175 degrees C). Spread white and black poppy seeds on a rimmed baking sheet.
  2. Bake in the preheated oven until lightly roasted and fragrant, 5 to 8 minutes.
  3. Transfer poppy seeds to a blender or mortar and pestle and grind into a fine flour. Add 1 1/2 cup coconut water and butter; blend until paste is creamy and has a pourable consistency. Add enough honey to make paste moderately sweet.
  4. Place macadamia nuts, 1/4 cup coconut water, lemon juice, orange juice, ginger, lime juice, olive oil, sugar, mint, poppyseed oil, orange zest, and salt in a food processor or blender. Add 1 1/2 cup poppy seed paste; blend until hummus is smooth. Transfer hummus to a serving bowl.
  5. Mix cinnamon, cloves, cardamom, and nutmeg together in a small bowl to make spice topping. Sprinkle over hummus.

10/09/2019
dessert hummus, recipe PT15M PT1H 5 455 calories

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