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Garlic Basil Nut Hummus

Who knew you could make chickpea free hummus?

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1 cup roasted macadamia nuts

1 cup roasted cashews

1 lemon, juice of

2 tbsp olive oil

3 cloves garlic, peeled

20 fresh basil leaves

1 tsp smoked paprika

1/2 tsp sea salt (omit if nuts are salted)

1/3 cup water


1. Place nuts, lemon juice, olive oil, garlic, basil, smoked paprika and sea salt (if needed) in a food processor and pulse to break up the nuts.

2. Add about 1/3 cup water and process again until smooth. Use a spatula to scrape the sides and get all the little nut bits processed. Add more water if the mixture is too thick.

3. Taste for seasoning and add more lemon juice or sea salt if desired. Serve immediately or store in the refrigerator for up to a week. Use as a dip for fresh veggies and veggie and/or plantains chips.

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