Walnut Hummus Recipes

PEPPER & WALNUT HUMMUS WITH VEGGIE DIPPERS

Pepper & walnut hummus with veggie dippers image

Pack in the vegetables with this quick-to-make dip blitzed with sweet roasted red peppers and served with courgette, celery and carrot batons

Provided by Sara Buenfeld

Categories Snack

Time 16m

Number Of Ingredients 9

Ingredients

400g can chickpeas , drained
1 garlic clove
1 large roasted red pepper from a jar (not in oil), about 100g
1 tbsp tahini paste
juice ½ lemon
4 walnut halves , chopped
2 courgettes , cut into batons
2 carrots , cut into batons
2 celery sticks, cut into batons

Steps:

Put the chickpeas, garlic, pepper, tahini and lemon juice in a bowl. Blitz with a hand blender or in a food processor to make a thick purée. Stir in the walnuts. Pack into pots, if you like, and serve with the veggie sticks. Will keep in the fridge for two days, although the vegetables are best prepared fresh to preserve their vitamins.

Nutrition Facts : Calories 296 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium

WALNUT HUMMUS

WALNUT HUMMUS image

Categories Sauce Bean Healthy

Number Of Ingredients 7

Ingredients

2 cups chickpeas, drained and rinsed, or soaked if using dried
1 cup walnuts
2 tablespoons walnut oil
1/3 teaspoon orange zest
¼ cup orange juice
¾ teaspoon salt
Pinch of black pepper

Steps:

Heat oven to 350 degrees. Toast walnuts until golden, about 5-7 minutes. Allow to cool. In a blender or food processor, blend chickpeas. Add walnuts and continue to blend. Add walnut oil, garlic, orange zest, orange juice, and salt until the ingredients form a creamy, paste-like consistency. Add pepper to taste. Pour the mixture into a large serving bowl. Cover and refrigerate for one hour or serve immediately.

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