makes 8 servings

This tropical twist on traditional Mediterranean hummus is best prepared at least a couple of hours ahead to let the flavours infuse. Serve at room temperature.

1/2 c. (125 mL) roasted macadamia nuts
2 c. (500 mL) canned chickpeas, drained
3 Tbsp. (45 mL) macadamia nut oil (or any nut oil or extra-virgin olive oil)
3 Tbsp. (45 mL) fresh lime juice
3 Tbsp. (45 mL) water
1/2 tsp. (3 mL) minced garlic
10 medium basil leaves
Salt and pepper, to taste

In a food processor, combine all ingredients and process until mixture ­becomes a coarse to smooth purée, ­depending on your preference. Serve with crostinis, pita crisps or thin ­crackers.

Calories: 180; Protein 4.6 g; Carbohydrate 13.7 g;
Fibre 2.8 g; Fat 13 g/serving

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