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Dessert Hummus

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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."
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40 m servings 678 cals
Original recipe yields 10 servings

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread white and black poppy seeds on a rimmed baking sheet.
  2. Bake in the preheated oven until lightly roasted and fragrant, 5 to 8 minutes.
  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.
  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.
  5. 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

Per Serving: 678 calories; 60.5 g fat; 29.8 g carbohydrates; 15.3 g protein; 6 mg cholesterol; 113 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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