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This nutritious spread/dip makes a great snack or appetizer, with just the right amount of garlic and a hint of orange.

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

1. Toast walnuts in 350°F oven for 5 to 7 minutes, until lightly browned. Let cool to room temperature.
2. In food processor or blender, combine toasted walnuts with oil and garlic; purée until smooth. Add chickpeas, orange rind and juice. Season with salt and pepper. Blend to smooth consistency. Adjust seasoning if necessary. Garnish with parsley.
3. Serve hummus in small serving bowls alongside toasted pita triangles and raw vegetables such as celery and carrot sticks, sweet pepper slices, zucchini, etc.

Makes 2 cups.

Toasted Pita Triangles: Lightly brush pita bread on both sides with olive oil; cut into 8 wedges. Place on baking sheet. Toast in 375°F oven for about 5 minutes.

Optional applications: Use leftover hummus as spread in a sandwich or with tabouleh and grilled or roasted vegetables for a complete vegetarian meal.

Recipe provided courtesy of California Walnuts.

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