This dip came about when chatting with a friend just back from Hawaii. She told me she had tasted the most delicious spread made with macadamia nuts. We talked about what it MIGHT have contained and it was enough for me to run home and play. This tasty dip loved by the whole family was the result. It comes together quickly in a blender, I use a Vitamix, which makes it very smooth and creamy, using a food processor or other blender will work fine, it just may not be as creamy but will still be delicious!
1 bunch cilantro cleaned and excess stems removed*
1 cup macadamia nuts soaked for 2 hours and drained**
1 – 2 cloves garlic
1 green onion
juice of 1 lemon
1 tsp toasted cumin seeds
1/3 cup good quality Extra Virgin Olive Oil
2 - 3 tbsp creamed coconut. (I use "Let's do Organic's Creamed coconut which comes wrapped in wax paper in a box. You can chop off chunks as needed which means you don't have to worry about using cans if that is a concern AND best of all it keeps for a very long time in the fridge!)
Salt and pepper to taste
*You can also substitute parsley for the cilantro if you are one of those folks that can't handle the taste of cilantro. I've also made it by adding kale to it as well.
**You can substitute different nuts or seeds here, try it with cashews, or sunflower seeds.
Loosely chop cilantro, garlic and green onion.
Put all ingredients in the blender and blend on high until smooth. Adjust the recipe as needed. You may find you need more olive oil, more coconut milk, or a touch of water if it is too thick. You can't really go wrong.
You can dip vegetables in it, or, you may find that like me, you start ladeling it on top of your eggs, or adding more oil and a touch of apple cider vinegar to it and making salad dressing. It's that versatile!