Ingredients
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1/2
-
3
-
2
-
1
-
1/2
-
1/4
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Toasted Walnut Hummous, From www walnuts org website , This is so good A nice light change from the typical too garlicy hummus!!! Not sure if my Walnuts were Californian used unrefined extra virgin olive oil as I didn’t have walnut oil on hand, Oasis orange juice, sea salt, to taste, and freshly ground pepper, to taste DD (toddler) and I enjoyed this as a part of breakfast with rice crackers and celery sticks I would make this again Made for Veggie Swap 33 ~ April ~ 2011 , I’m writing with my mouth full Oh, this is good—I had a pot of chickpeas going when I read this recipe Had freshly grated orange rind, walnuts, so I forged ahead, even without walnut oil (used olive) or orange juice (had used it for something else) but did use a little extra of the rind I was sparing with the added liquid–so this hummus is perhaps a little thicker than some–but not as thick as nut butter The orange does something magical–it doesn’t make this taste ‘orangey’ just bright and light I really love this flavor and if I’m not very disciplined, will eat way too much Thanks, CG!
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Steps
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1
Done
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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. |
|
2
Done
|
Combine Toasted Walnuts With the Walnut Oil and Garlic Cloves and Puree in Blender Until Smooth. |
|
3
Done
|
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. |
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4
Done
|
Transfer Hummus to a Serving Bowl. Serve With Pita Bread, Tortillas, Sliced French Bread, Cut Up Vegetables, Etc. |
