Walnut Hummus Recipes

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.

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.

WALNUT HUMMUS

Steps:

• In a food processor, process walnuts, tahini, lemon juice, olive oil, garlic, paprika and salt until smooth, about 30 seconds. Scrape down sides of the bowl as necessary.
• Season to taste with salt and pepper. Pulse to blend.
• Transfer to a serving bowl. Serve immediately, or cover and refrigerate up to 1 day.

PEPPER & WALNUT HUMMUS WITH VEGGIE DIPPERS

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.