Lemon-Walnut Hummus
serves 4-6
Walnuts take the place of sesame paste in this hummus. With a little extra lemon juice, this is a great dip for vegetables, or spread for toast or sandwiches.
1 cup walnuts, plus more for garnish
1 15-ounce can chickpeas (about 1 1/2 cups), rinsed and drained
2 cloves garlic
5 tablespoons lemon juice
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/4 cup water
1/4 cup finely chopped parsley
prep: 10 minutes
total: 15 minutes
food processor
colander
1. Put the walnuts in a food processor and pulse until they form a paste. Add the chickpeas, garlic, lemon juice, cayenne and olive oil, and purée until smooth.
2. With the processor running, drizzle in a little of the water at a time, stopping when the hummus is creamy (and as thick or thin as you'd like). Season to taste with salt and pepper.
3. Serve spread onto a plate or platter with more crumbled walnuts, fresh chopped parsley and a drizzle of olive oil.
2. With the processor running, drizzle in a little of the water at a time, stopping when the hummus is creamy (and as thick or thin as you'd like). Season to taste with salt and pepper.
3. Serve spread onto a plate or platter with more crumbled walnuts, fresh chopped parsley and a drizzle of olive oil.
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