Toasted Walnut Hummous

May 21, 2023May 21, 20230 13

Toasted Walnut Hummous recipe for a healthy and tasty snack

by The Chefin Dip

Prep

15 min

Cook

none

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

185

Sugar

Fat

15g

Hummus is one of the most popular foods in the Eastern Mediterranean region but is now loved globally by food lovers as a healthy and nutritious dip. This Toasted Walnut Hummous is a twist on the classic hummus recipe, adding an extra nutty dimension to the flavor. The earthy and robust flavor of toasted walnuts is the perfect complement to the creamy texture of chickpeas. It is a go-to snack or appetizer for when you’re in a hurry or to impress guests with a tasty and healthy dip, ready in under 30 minutes.

Instructions

1.	Preheat oven to 180°C/350°F.
2.	Soak walnuts in hot water for 30 minutes.
3.	Put the walnut oil in a hot pan and add garlic. Cook for a minute.
4.	Add chickpeas and orange zest and turn off the heat.
5.	Add the soaked walnuts, orange juice and salt and pepper to the pan.
6.	Blitz in a food processor. Use the reserved chickpea liquid to thin the hummus as desired. Enjoy!

PROS

Toasted Walnut Hummous is a quick and easy recipe perfect for any type of snack.
It is packed with vitamins and minerals and offers an abundance of vegetarian protein.
Walnuts are proven to promote better overall brain function and a healthy immune system.

CONS

High in calories and fat, the Toasted Walnut Hummus should be enjoyed in moderation.
Some people may also have allergies or sensitivities to nuts and should avoid this recipe.

HEALTH & BENEFITS

Eating hummus is a great way to get many essential vitamins and minerals in a delicious way. Walnuts are also known to be packed with antioxidants that can help protect against cellular damage and inflammation. Chickpeas, the main base ingredient in hummus, are also loaded with veggie protein, healthy carbs and fiber

	1/2 cup california walnut
	3 tablespoons walnut oil
	2 garlic cloves , quartered
	1 can chickpeas , drained and rinsed ( reserve the garbanzo bean liquid )
	1/2 teaspoon orange zest
	1/4 cup orange juice
	1 teaspoon salt
	1/4 teaspoon pepper