Some of the fun of moving to a new area is discovering new ingredients and what to do with them. For $12 I recently purchased a jar of raw macadamia nut butter. Only two ingredients were used to make this decadent concoction... macadamia nuts and sea salt. I have just ordered a juicer that makes nut butter as well, but it won't arrive until later this week and will probably take me a while to figure out how to use it. Hopefully I will be able to make my own nut butter at that point, but until then this was a yummy and welcome treat.
Sprouting your own chickpeas is easy, but on their own they can have a bit of a yeasty taste. In all my experiments blending and mixing with citrus is the best way to balance out this flavor. If you can't make or can't find macadamia butter you can still use tahini, but believe me, the macadamia butter makes this!
2 1/2 cups sprouted chickpeas (sprouted roughly 2 days)
1 lime, juiced
3 tablespoons macadamia nut butter
2 teaspoons coconut aminos
1 teaspoon water
sea salt to taste
drizzle of melted coconut oil
dash of cayenne pepper
In a food processor combine the chickpeas, lime juice, macadamia nut butter, coconut aminos, water, and salt. Blend until smooth. If too thick add a bit more water or lime juice. Dish out into a bowl and smooth over. Drizzle with coconut oil and sprinkle with cayenne. Serve with your favorite veggies or flax crackers.