When my friend Nick Norwitz asked me to come up with a fermented macadamia recipe, I was immediately on board. I love a good challenge in the kitchen, and this one turned out so well that I knew I had to share it. I knew macadamia nuts work really well in hummus, so it was a no brainer!
This hummus is creamy, slightly tangy, and incredibly easy to make. Soaked macadamia nuts have a texture surprisingly close to chickpeas, but without the carbs or anti-nutrients that can make legumes harder to digest. Plus, they’re packed with healthy monounsaturated fats, making this a great option for anyone following a healthy Mediterranean-style diet. Whether you pair it with crunchy veggies, keto crackers, or toasted low-carb bread, this is one dip you’ll want to keep on hand.
Ingredients and Swaps
This fermented macadamia hummus comes together with just a handful of ingredients, each playing an important role in flavor and texture.
Macadamia Nuts: The base of this recipe, giving it a creamy, buttery texture. Soaking them softens them for blending and helps with digestion.
Kefir Starter: Kickstarts the fermentation process, adding gut-friendly probiotics and a subtle tangy taste.
Tahini: Adds richness and depth while keeping the hummus smooth and creamy.
Garlic: For that classic hummus flavor. Use one large clove or two smaller ones.
Lemon Juice: Brightens the flavor and enhances the tanginess of fermentation.
Sea Salt: Balances and enhances all the flavors.
Sumac and/or Cumin: Essential for an authentic hummus taste, adding warmth and a hint of citrusy spice.
Extra Virgin Olive Oil: Drizzled on top for richness and added healthy fats.
Yes! Instead of kefir starter, you can use 2 tablespoons of dairy-free kefir grains, or 2 probiotic capsules with live active cultures.
What other seasonings work well?
Smoked paprika adds a subtle smoky flavor, while za’atar brings a blend of thyme, sesame, and sumac for extra depth. If you like a bit of spice, black pepper or chili flakes are great options.
Can I use a different nut or seed?
I’d love to say yes, but nothing comes quite as close as macadamia nuts. They have the perfect balance of creaminess and mild flavor that makes this hummus work so well. Cashews could be used, but they’re much higher in carbs, making them less ideal for a low-carb or keto diet. Sunflower seeds are another alternative if you need a nut-free option, though the texture and taste will be noticeably different. Or you could use this Roasted Zucchini Hummus or Buffalo Cauliflower Hummus which only include tahini.
Tips for Best Results
A few simple tricks will help you get the best texture and flavor out of this hummus.
Soak the macadamias long enough. At least 3 hours is ideal, but overnight is even better for a smoother consistency. The soaking liquid will have fat floating on top – that is normal.
Don’t stress about getting it super smooth. Before fermenting, the mixture may still have tiny bits of macadamias. That’s totally fine! The final blending step will make it creamier.
Adjust the water as needed. Macadamias need more liquid than chickpeas to blend smoothly. You may need up to 1 cup (240 ml) in total to get the right consistency.
Use a quality kefir starter or probiotics. This ensures proper fermentation and the best tangy flavor. If using probiotic capsules, make sure they contain live active cultures.
Taste and adjust before serving. After fermenting and blending, add more salt, lemon juice, or garlic if needed. A little extra olive oil can also help smooth it out.
Why This Fermented Macadamia Hummus is So Good For You
Macadamia Nuts
Macadamia nuts contain more healthy monounsaturated fat than olive oil and are one of the richest sources of omega-7 fat, palmitoleic acid, which may help improve insulin sensitivity and support metabolic health. Want to learn more about macadamia nuts? Check out this post!
If you don’t have kefir starter cultures, you can use:
2 tablespoons of dairy or vegan kefir grains
2 capsules of your favorite probiotics (make sure they contain live active cultures)
4 tablespoons of whey (the liquid from plain Greek yogurt)
Tahini
Sesame seeds and tahini naturally contain lignan antioxidants, which help protect polyunsaturated fats from oxidation. Some research suggests that tahini and sesame products may also help boost the body’s production of ketones. For more information, check out Nick’s video!
Extra Virgin Olive Oil
Oleuropein, a natural compound found in olive leaves, has been shown to improve muscle metabolism by increasing the activity of transporters that help move calcium into mitochondria. This process helps activate mitochondrial metabolism, and in aged mice, oleuropein has even been linked to increased muscle mass and endurance. Just make sure you get the right type of olive oil!
Serving Suggestions
This fermented macadamia hummus is just as versatile as traditional hummus. It’s perfect as a dip, spread, or even a flavorful addition to your meals. Serve it with fresh crunchy veggies, keto crackers, or toasted low-carb bread for a satisfying snack. You can also use it as a base for bowls, wraps, or even as a creamy dressing for salads.
If you’re looking for more ways to enjoy it, try pairing it with these recipes:
Hands-on Overall
Serving size 1/4 cup, 60 g/ 2.1 oz
Allergy information for Fermented Macadamia Hummus
Place the macadamias in a bowl and add enough cold filtered water to completely cover them. Soak for at least 3 hours, or overnight. The soaking liquid will have fat floating on top – that is normal. Drain and rinse the nuts before using. Note: Use this link to get 15% off raw macadamia nuts.
Add the macadamias to a food processor along with 1/2 cup (120 ml) of filtered lukewarm water. Blend until it forms a pale paste.
Add the kefir starter (or your chosen alternative: kefir grains, probiotics, or whey) and blend again until fully combined. The mixture may still have tiny bits of macadamia at this stage – that’s completely fine.
Transfer the mixture to a bowl, cover it with cling film, and let it ferment at room temperature for about 48 hours, or up to 72 hours. When ready, it will have a slight sour smell and taste.
Return the fermented macadamia paste to the food processor. Add the tahini, crushed garlic, lemon juice, and sea salt.
Blend until smooth and creamy. If it’s too thick, gradually add 1/4 to 1/2 cup (60 to 120 ml) more filtered water until you reach your desired consistency. Taste and adjust the seasoning if needed.
Transfer to a serving bowl, drizzle with extra virgin olive oil, and sprinkle with sumac and/or ground cumin.
Serve with crunchy vegetables, keto crackers, or toasted low-carb bread. Store in the fridge, covered, for up to 10 days.
Fermented Macadamia Hummus Step by Step
Ingredients
Instructions
Place the macadamias in a bowl and add enough cold filtered water to completely cover them. Soak for at least 3 hours, or overnight. The soaking liquid will have fat floating on top – that is normal. Drain and rinse the nuts before using. Note: Use this link to get 15% off raw macadamia nuts.
Add the macadamias to a food processor along with 1/2 cup (120 ml) of filtered lukewarm water. Blend until it forms a pale paste.
Add the kefir starter (or your chosen alternative: kefir grains, probiotics, or whey) and blend again until fully combined. The mixture may still have tiny bits of macadamia at this stage – that’s completely fine.
Transfer the mixture to a bowl, cover it with cling film, and let it ferment at room temperature for about 48 hours, or up to 72 hours. When ready, it will have a slight sour smell and taste.
Return the fermented macadamia paste to the food processor. Add the tahini, crushed garlic, lemon juice, and sea salt.
Blend until smooth and creamy. If it’s too thick, gradually add 1/4 to 1/2 cup (60 to 120 ml) more filtered water until you reach your desired consistency. Taste and adjust the seasoning if needed.
Transfer to a serving bowl, drizzle with extra virgin olive oil, and sprinkle with sumac and/or ground cumin.
Serve with crunchy vegetables, keto crackers, or toasted low-carb bread. Store in the fridge, covered, for up to 10 days.
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