I like to make this when I’m invited to parties where everyone is bringing an appetizer so that I can eat along with everyone else and still be sure I’m sticking to my low-carbiness. My favorite way to eat it is with raw bell pepper strips … the more colorful the better … but you can do it with any of your favorites : ) Sometimes, though, I just make this and portion it out to freeze and pop it in with my workweek lunches. It’s that good.
- 1 cup macadamia nuts, soaked in water all the whole night long at room temperature, unless your room is an igloo. Or a sauna. (Oh, yeah. Also. Most recipes call for unsalted, but I go with salted.)
- 1 large ripe avocado, peeled. Give it a rough chop.
- 2 cloves of garlic, minced
- 1/3 cup toasted sesame seeds
- 1/2 teaspoon (or so) of your favorite coarse salt (I’m currently using Red Hawaiian from Trader Joe’s 7 Salts of the Earth). Ob-vee, if you used salted macadamias, you might need less salt. Or, if you’re a camel, you might need more. You be the judge. I trust you.
- A squeeze of fresh lime juice (I go pretty light on this)
- Extra virgin olive oil as needed
- Cilantro … if ya wanna. (I usually wanna)
If you haven’t toasted your sesame seeds yet, do so. Don’t burn them … but get them to a nice golden brown. There’s a basically only a nanosecond between golden and burnt, so don’t go hang out in the living room to catch a few minutes of a Daria rerun while they’re toasting. Not that I’ve ever done that super-specific thing of wrongness. Nope. Not me.
(I totally did.)
Drain the macadamias. Now’s the time to go watch Daria so they drain really well. Or you can let them drain while you toast the sesame seeds. Cuz you know you didn’t do that in advance.
Put everything except the olive oil in a food processor or blender. Give it a good whirl, and then drizzle in the olive oil until it reaches a hummus dipping like consistency. Serve with fresh veggies.
This will keep for up to a week in an airtight container in the fridge. But there’s no way it’ll last that long. I’m just saying.