Dessert Hummus
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Description
My style of cooking is totally out of the box. This recipe is the sweet culinary equivalent of regular hummus. I'm a perfectionist with fibromyalgia and did everything from scratch. If you don't have a blender you can use a mortar and pestle to make the poppy seed paste, which takes the place of tahini.
Ingredients
- 2 ½ cups white poppy seeds
- 2 ½ cups black poppy seeds
- 1 ½ cups coconut water
- 2 tablespoons butter, softened, or to taste
- 2 tablespoons honey, or to taste
- 2 ½ cups macadamia nuts
- ¼ cup coconut water
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1 ½ 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
- 2 tablespoons ground cinnamon
- 2 tablespoons ground cloves
- 2 pinches ground cardamom
- 2 pinches ground nutmeg
Directions
- 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.
Nutrition Facts
serving: 10 servings
calories: 678 kcal
carbohydrates: 29.8 g
protein: 15.3 g
saturated fat: 9.3 g
cholesterol: 6.1 mg
sodium: 112.5 mg
fiber: 11.4 g
sugar: 15.9 g