Toasted Walnut Hummous Recipes

WALNUT HUMMUS

Steps:

• Combine lemon juice and water in small bowl or measuring cup and set aside.
• Process walnuts in food processor until they have a sandy texture.
• Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
• Scrape down bowl with rubber spatula.
• With machine running, add lemon juice-water mixture in steady stream through feed tube.
• Scrape down bowl and continue to process for 1 minute. With machine running, add oil in steady stream through feed tube.
• Continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
• Transfer hummus to serving bowl, sprinkle with parsely, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
• Drizzle with olive oil and serve.

TOASTED WALNUT HUMMOUS

Steps:

• Dry roast the walnuts in a cast iron skillet on medium heat for about 8-10 minutes or until golden brown and fragrant. DO NOT burn. Set aside and cool to room temperature.
• Combine toasted walnuts with the walnut oil and garlic cloves and puree in blender until smooth.
• Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to a smooth consistency. Add some of the reserved garbanzo bean liquid if you think it's necessary for thorough blending and also for the consistency you prefer. Adjust seasoning if necessary.
• Transfer hummus to a serving bowl. Serve with pita bread, tortillas, sliced French bread, cut up vegetables, etc.

ZESTY WALNUT HUMMUS

Steps:

• In a blender or food processor, puree walnuts, chickpeas, salad dressing and cayenne pepper together until smooth.
• Serve with vegetable sticks or pita triangles.