Ingredients
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1⁄2
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3
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2
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1
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1⁄2
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1⁄4
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1
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1⁄4
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-
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-
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Directions
Prep Time: 20 m | Cook Time: 15mins | Serves:
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 I 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. |
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2
Done
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Combine toasted walnuts with the walnut oil and garlic cloves and puree in blender until smooth. |
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3
Done
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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
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Transfer hummus to a serving bowl. Serve with pita bread, tortillas, sliced French bread, cut up vegetables, etc. |
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5
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6
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7
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8
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9
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10
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11
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15
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