A Nostalgic Snack, All Grown Up!
Remember ants on a log? That childhood favorite of celery sticks, peanut butter, and raisins was the absolute coolest snack. It was fun, crunchy, and a little bit sweet. I’ve taken that beloved memory and given it a sophisticated, modern twist. We’re swapping the nut butter for a luxuriously creamy, homemade macadamia nut hummus. The “ants”? Well, they’re optional, but a sprinkle of hulled sunflower seeds adds that perfect finishing touch!
Ingredients
• SERVES: 10
• PREP TIME: 5 minutes, plus 24 hours to soak nuts
• COOK TIME: —
• 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
Instructions
1. Place the macadamia nuts in a large bowl and cover completely with water. Cover the bowl and refrigerate to soak for 24 hours.
2. After 24 hours, drain and thoroughly rinse the soaked macadamia nuts. Transfer them to a high-speed blender or food processor.
3. Add the lemon juice, garlic, olive oil, tahini, cayenne, salt, and pepper to the processor. Blend on high until the mixture is completely smooth and creamy.
4. Spread the macadamia hummus into the celery pieces and arrange them on a platter to serve immediately.
Nutritional Information
• Per serving of 2 tablespoons hummus spread on 5 celery pieces
• Calories: 171
• Total Fat: 15.9 g
• Saturated Fat: 2.4 g
• Carbs: 5 g
• Dietary Fiber: 2.5 g
• Net Carbs: 2.5 g
• Sugars: 1.9 g
• Protein: 2.1 g
• Sodium: 5 mg
• Cholesterol: 0 mg
Pro Tips
• For maximum freshness, store the hummus and celery separately in airtight containers in the fridge. The hummus will keep for up to 5 days.
• To make this recipe Low-FODMAP friendly, simply omit the garlic and serve the hummus with sliced cucumber coins instead of celery.
• For a nightshade-free version, leave out the pinch of cayenne pepper. The hummus will still be wonderfully flavorful.
• Bring back the “ants”! For that classic look and a bit of crunch, sprinkle hulled sunflower seeds on top of the hummus before serving.
FAQ
Q: Why do I need to soak the macadamia nuts for 24 hours
A: Soaking the raw macadamia nuts for 24 hours is a crucial step to soften them. This allows them to break down easily in a blender, resulting in the luxuriously smooth and creamy texture that makes this hummus special.
Q: How long does this macadamia nut hummus last
A: For maximum freshness, store the hummus in an airtight container in the refrigerator. It will keep for up to 5 days. It is best to store the prepared celery separately.
Q: Can I make this recipe Low-FODMAP friendly
A: Yes, you can easily adapt this recipe for a Low-FODMAP diet. Simply omit the two cloves of garlic and serve the hummus with sliced cucumber coins instead of celery stalks.
Q: Is this a good low-carb or keto snack
A: Absolutely. With only 2.5 grams of net carbs per serving, this macadamia nut hummus on celery is an excellent low-carb and keto-friendly snack option that is both satisfying and flavorful.
