Toasty Walnut Hummus
Try this unique and zesty vegetarian garbanzo bean dip seasoned with toasted walnuts and a kiss of orange.
1/2 cup California walnuts
3 tablespoons walnut oil
1 garlic clove, quartered
1 (14-ounce) can chickpeas or garbanzo beans, drained and rinsed
1/2 teaspoon orange zest
1/4 cup orange juice
1 teaspoon salt
1/4 teaspoon ground pepper
6 (6-inch) pita bread, cut into eighths, toasted
- Toast walnuts in 350°F (175°C) oven for 8 minutes or until golden brown. Cool to room temperature. Combine toasted walnuts with oil and garlic and purée in food processor or blender until smooth.
- Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
- Serve hummus in small serving bowl alongside toasted pita bread or with crudités.
Makes 2 cups.
Tip: Use leftover hummus as bread spread in a sandwich or with tabboulleh and grilled or roasted vegetables for a complete vegetarian meal.
Recipe and photograph provided courtesy of Walnut Marketing Board.