Delcado and Macadamia Hummus with Rosella Flowers and Delcado Crackers - by Mark Best

“For some, hummus is almost life itself.

There are many variations using the common ingredients of chickpeas, tahini, lemon and spices with every maker able to claim some nuance in the combination.

In this recipe I have used the buttery richness of the Delcados paired with Australia's native nut, the macadamia. Cooking the nuts renders them soft enough to blend perfectly with the Delcado in flavour and texture. Powdered rosella flowers add a delightful sour note, but you can use sumac as a substitute, or paprika if you don't need that zing. Serve with the Delcado crackers, some wedges of avocado and tiny, sweet tomatoes for a perfect summer snack,” chef Mark Best.

Serves 4

Prep 15 mins
Cook 20 mins

Delcado hummus

Ingredients

2 Delcados
200gm macadamia nuts
1 cup baby spinach
1 clove of Garlic, crushed or finely chopped
50ml avocado oil
1 tsp salt
1 tsp ground cumin
1 tsp freshly ground white pepper
1 lemon
2 tsp ground dried rosella flowers

Method

1. Cover the macadamias in water and bring them to a simmer. Simmer for about 45 minutes, or until they are soft. Drain, reserving a cup of the cooking water, and let cool.

2. Add the flesh of two Delcados to a food processor with the zest and juice of the lemon, as well as the garlic, salt, pepper, cumin and spinach. Add the cooked macadamias and blend. Add the avocado oil and half the cooking water. Blend to a smooth consistency, adding more cooking water if required. Adjust the salt to your taste.

3. Spoon the hummus into a large serving bowl and use the spoon to create a well in the centre. Pour in a little more avocado oil. Sprinkle the rosella flower powder around the sides and garnish with wedges of lemon. Serve with additional slices of avocado and Delcado crackers.
   
   

Delcado crackers

Makes 24

Ingredients

2 Delcado
200 gms freshly grated Parmesan
1 tbsp tapioca flour
1 pinch salt
1 lemon

Method 

1. Cut the Delcados in half and pop the seed. Place into a mixing bowl with the flour, Parmesan, salt and the zest and juice of the lemon. Mash with a potato masher or the back of a large spoon. Mix until well combined. \

2. Preheat the oven to 170 degrees Celsius.

3. Line a baking tray with baking paper and grease with a little olive oil. Place dessert-spoon-sized dollops of the Delcado mix on the tray and flatten out slightly. They will spread as the cook, so don't crowd them, keep them about 10cm apart. You should be able to make 12 per batch.

4. Place into the oven and cook for about 15-20 minutes until mostly golden, with a little green in the centre. Allow to cool a little before serving.