Dessert Hummus recipe

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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

Nutrition Info

678 calories
carbohydrate: 29.8 g
cholesterol: 6.1 mg
fat: 60.5 g
fiber: 11.4 g
protein: 15.3 g
saturatedFat: 9.3 g
servingSize: -
sodium: 112.5 mg
sugar: 15.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

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.

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