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Toasted Walnut Hummus recipe

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

  • Toast walnuts in 350°F (175°C)oven for 5 to 7 minutes, until lightly browned. Let cool to roomtemperature.
  • In food processor or blender, combinetoasted walnuts with oil and garlic; pur e until smooth.Add chickpeas, orange rind and juice. Season with salt and pepper.Blend to smooth consistency. Adjust seasoning if necessary. Garnishwith parsley.
  • Serve hummus in small serving bowls alongsidetoasted pita triangles and raw vegetables such as celery andcarrot sticks, sweet pepper slices, zucchini, etc.

    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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