Step 1: Roast the macadamia nuts: Preheat your oven to 350°F (175°C). Spread the macadamia nuts on a baking sheet and roast them for about 8-10 minutes or until they turn lightly golden. Be careful not to overcook them, as they can quickly go from golden to burnt. Let them cool for a few minutes.

Step 2: Blend: In a food processor, add the roasted macadamia nuts and pulse until they are finely ground and start to form a creamy paste. Add the chickpeas, minced garlic, tahini, fresh lemon juice, olive oil, ground cumin, and salt to the food processor with the macadamia nuts. Process the mixture until it becomes smooth and creamy. You may need to scrape down the sides of the food processor and blend again to ensure everything is well combined.

Step 3: Adjust the consistency: If the macadamia nut hummus is too thick, you can add a bit of water, one tablespoon at a time, until you reach your desired consistency.

Transfer the macadamia nut hummus to a serving bowl. Drizzle a bit of olive oil on top, sprinkle with paprika, and garnish with chopped fresh parsley.

Serve your macadamia nut hummus with pita bread, crackers, fresh vegetables, or as a spread for sandwiches and wraps.