This nutritious spread/dip makes a greatsnack or appetizer, with just the right amount of garlic anda hint of orange.
Recipe: Toasted Walnut Hummus
1/2 cup California Walnut halves or pieces
3 tablespoons walnut or olive oil
1 garlic clove, quartered
1 (19-ounce) can chickpeas, drained and rinsed
1/2 teaspoon grated orange rind
1/3 cup orange juice
Salt and ground pepper, to taste
6 (6-inch) pita bread
Chopped fresh parsley
Makes 2 cups.
Toasted Pita Triangles: Lightly brush pitabread on both sides with olive oil; cut into 8 wedges. Placeon baking sheet. Toast in 375°F (190°C) oven for about5 minutes.
Optional applications: Use leftover hummusas spread in a sandwich or with tabouleh and grilled or roastedvegetables for a complete vegetarian meal.
Recipe provided courtesy of CaliforniaWalnuts.
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