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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.


Recipe Summary test

35 mins
5 mins
40 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Poppy Seed Paste:
Dessert Hummus:
Spice Topping:


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

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

  • 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.

  • 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.

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

Cook's Note:

You will not use all of the poppy seed paste in this recipe. Store remaining paste in the refrigerator for some other use.

Editor's Note:

Nutrition data for this recipe includes the full amount of poppy seed paste. The actual amount of poppy seed paste consumed will vary.

Nutrition Facts

678 calories; protein 15.3g; carbohydrates 29.8g; fat 60.5g; cholesterol 6.1mg; sodium 112.5mg. Full Nutrition