Bunya Nut Hummus Recipe – Vegan & Gluten-Free
Bunya nuts — the nutrient-dense rainforest seeds of the ancient Bunya pine — bring a rich, chestnut-like flavour to this modern take on hummus. Naturally gluten-free and vegan, this dip is silky, satisfying and perfect for crudités, warm bread, or a native-inspired grazing board.
Ingredients
- 1 cup cooked Bunya nuts (boiled until tender, shells removed)
- 1 × 400 g can chickpeas, drained and rinsed
- 2 tbsp tahini
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil, plus extra to serve
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ½ tsp sea salt (to taste)
- 3–4 tbsp water (as needed for texture)
- Smoked paprika, parsley or coriander, to garnish (optional)
Method
- Cook the Bunya nuts: If raw, boil in salted water for 20–30 minutes until tender. Drain and remove shells.
- Blend: Add Bunya nuts, chickpeas, tahini, lemon juice, olive oil, garlic, cumin and salt to a food processor. Blend until mostly smooth.
- Adjust: With the motor running, drizzle in water until silky and creamy. Taste and adjust lemon or salt.
- Serve: Spoon into a bowl, swirl with a spoon, drizzle olive oil and finish with paprika and herbs.
Chef''s Tips & Variations
- Deeper flavour: Lightly roast cooked Bunya nuts at 180 °C for 8–10 minutes before blending.
- Native boost: Whisk in ½–1 tsp Davidson Plum powder for tang and antioxidants.
- Texture play: Keep 2–3 tbsp Bunya nuts aside, chop and fold through for crunch.
- Storage: Refrigerate in an airtight container up to 5 days, or freeze up to 2 months.
Nutritional Notes
Plant-based protein, high fibre, naturally gluten-free. Bunya nuts add minerals like potassium and magnesium.
Serving Ideas
Serve with crisp veggies, on toast with tomato and finger lime pearls, or dolloped over roasted pumpkin.
>> Shop Bunya nuts at Naturally Native
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