Lemon Walnut Hummus

1/2 cup walnuts, coarsely chopped
1 (15 oz) can chickpeas, drained
1/4 cup extra virgin olive oil
3 TBSP lemon juice
2 garlic cloves, coarsely chopped
1 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper
1 tsp sea salt or kosher salt

• In a small skillet over medium heat, toast the walnuts for 2 to 3 mins, shaking the pan occasionally to ensure even browning.
• Transfer the nuts to a small bowl to cool.
• In a food processor, combine the chickpeas, oil, lemon juice, garlic, spices & salt until smooth.
• Rub the walnuts in your hands a bit to try & remove/discard some of the papery skin (don’t obsess – just what comes off easily).
• Add walnuts to the processor and puree again until smooth. Add water 1 TBSP at a time if the hummus is thicker than you like (I usually end up adding 2 or 3 tablespoons).
• Season w/ additional salt if necessary & serve with crackers, pita bread or raw veggies.

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SIDE NOTES:

~ From “Fresh Food Fast”

~ I know hummus is a pretty regular recipe these days, but if you feel like putting a little twist on the old stand by….we really like this version (substituting toasted walnuts for the traditional tahini sauce).

~ Shown here with WHOLE-WHEAT-OATMEAL-CRACKERS.

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A more traditional version…

1 can chickpeas, rinsed & drained
1 small garlic clove
1 TBSP tahini
3 TBSP extra virgin olive oil
2 TBSP lemon juice
1/2 tsp sea salt
1/4 tsp pepper
1 TBSP fresh parsley
1/8 tsp cayenne

• Blend all ingredients in food processor until smooth, adding a little water if needed.

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