Dessert Hummus

My style of cooking is totally out of the box. This recipe is the sweet culinary equivalent of regular hummus. I'm a perfectionist with fibromyalgia and did everything from scratch. If you don't have a blender you can use a mortar and pestle to make the poppy seed paste, which takes the place of tahini.

• Preparation Time: 35 mins
• Cooking Time: 5 mins
• Total Time: 40 mins
• Calories: 678 Calories

Ingredients

• 2 tablespoons orange juice
• 2 tablespoons ground cinnamon
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 ½ tablespoons grated fresh ginger
• 2 pinches ground nutmeg
• 2 tablespoons ground cloves
• 2 tablespoons butter, softened, or to taste
• 2 tablespoons honey, or to taste
• 1 teaspoon grated orange zest, or to taste
• ¼ cup coconut water
• 1 pinch sea salt (Optional)
• 2 pinches ground cardamom
• 2 ½ cups white poppy seeds
• 2 ½ cups black poppy seeds
• 1 ½ cups coconut water
• 2 ½ cups macadamia nuts
• 1 tablespoon raw sugar, or to taste
• 1 sprig mint, leaves removed and stem discarded, or to taste
• 2 teaspoons poppyseed oil

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spread white and black poppy seeds on a rimmed baking sheet.

Step 2

Bake in the preheated oven until lightly roasted and fragrant, 5 to 8 minutes.

Step 3

Transfer poppy seeds to a blender or mortar and pestle and grind into a fine flour. Add 1 1/2 cup coconut water and butter; blend until paste is creamy and has a pourable consistency. Add enough honey to make paste moderately sweet.

Step 4

Place macadamia nuts, 1/4 cup coconut water, lemon juice, orange juice, ginger, lime juice, olive oil, sugar, mint, poppyseed oil, orange zest, and salt in a food processor or blender. Add 1 1/2 cup poppy seed paste; blend until hummus is smooth. Transfer hummus to a serving bowl.

Step 5

Mix cinnamon, cloves, cardamom, and nutmeg together in a small bowl to make spice topping. Sprinkle over hummus.