"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."
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.