Fermented Macadamia Hummus

Step 1Place 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.

Step 2Add the macadamias to a food processor along with ¹/₂ cup (120 ml) of filtered lukewarm water. Blend until it forms a pale paste.

Step 3Add 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.

Step 4Transfer 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.

Step 5Return the fermented macadamia paste to the food processor. Add the tahini, crushed garlic, lemon juice, and sea salt.

Step 6Blend 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.

Step 7Transfer to a serving bowl, drizzle with extra virgin olive oil, and sprinkle with sumac and/or ground cumin.

Step 8Serve with crunchy vegetables, keto crackers, or toasted low-carb bread. Store in the fridge, covered, for up to 10 days.