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

1. 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.
2. 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.
3. 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%