SERVES 10
PREP TIME: 5 minutes, plus 24 hours to soak nuts
COOK TIME: —
My favorite snack as a kid was ants on a log. Have you ever had it? You take celery sticks, fill them with nut butter, and top with raisins. How fun, eating ants for a snack! I thought it was one of the coolest things. Nowadays the nut butter has been replaced with nut-based hummus and the ants . . . well, who wants to eat ants? Eww. But if you do want ants on your logs, add a sprinkle of hulled sunflower seeds.
1 cup (160 g) raw macadamia nuts
3 tablespoons fresh lemon juice
2 cloves garlic
2 tablespoons olive oil
2 tablespoons tahini
Pinch of cayenne pepper
Pinch of finely ground sea salt
Pinch of ground black pepper
1 bunch celery, stalks cut crosswise into 2-inch (5-cm) pieces
- Place the macadamia nuts in a large bowl and cover with water. Cover the bowl and place in the fridge to soak for 24 hours.
- After 24 hours, drain and rinse the macadamia nuts. Transfer to a food processor or blender. Add the lemon juice, garlic, olive oil, tahini, cayenne, salt, and pepper and blend until smooth.
- Spread the hummus on the celery pieces and place on a plate for serving.
STORE IT: Keep the assembled logs in an airtight container in the fridge for up to 2 days. If stored separately, the hummus will keep in the fridge for up to 5 days.
make it LOW-FODMAP:
Omit the garlic. Replace the celery with 1 medium cucumber, sliced into coins.
make it NIGHTSHADE-FREE:
Omit the cayenne.
Per serving of 2 tablespoons hummus spread on 5 celery pieces:
calories: 171 | calories from fat: 143 | total fat: 15.9 g | saturated fat: 2.4 g | cholesterol: 0 mg
sodium: 5 mg | carbs: 5 g | dietary fiber: 2.5 g | net carbs: 2.5 g | sugars: 1.9 g | protein: 2.1 g
FAT : 84%
CARBS : 11%
PROTEIN : 5%
