This nutritious spread/dip
makes a great snack or appetizer, with just the right amount
of garlic and a hint of orange.
Toasted Walnut Hummus
- 1/2 cup California Walnut halves or pieces
3 tablespoons walnut or olive oil
1 garlic clove, quartered
1 (19-ounce) can chickpeas, drained and rinsed
1/2 teaspoon grated orange rind
1/3 cup orange juice
Salt and ground pepper, to taste
6 (6-inch) pita bread
Chopped fresh parsley
- Toast walnuts in 350°F (175°C)
oven for 5 to 7 minutes, until lightly browned. Let cool to room
temperature.
- In food processor or blender, combine
toasted walnuts with oil and garlic; purée until smooth.
Add chickpeas, orange rind and juice. Season with salt and pepper.
Blend to smooth consistency. Adjust seasoning if necessary. Garnish
with parsley.
- Serve hummus in small serving bowls alongside
toasted pita triangles and raw vegetables such as celery and
carrot sticks, sweet pepper slices, zucchini, etc.
Makes 2 cups.
Toasted Pita Triangles: Lightly brush pita
bread on both sides with olive oil; cut into 8 wedges. Place
on baking sheet. Toast in 375°F (190°C) oven for about
5 minutes.
Optional applications: Use leftover hummus
as spread in a sandwich or with tabouleh and grilled or roasted
vegetables for a complete vegetarian meal.
Recipe provided courtesy of California Walnuts.
