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Ingredients
| dried walnuts (chopped): 1/2 cup |
| cumin seed (whole): 1 tsp |
| olive oil: 1/4 cup |
| cayenne pepper: 1 tsp |
| sea salt: 1 tsp |
| coriander seed: 1/2 tsp |
| lemon juice: 1 Tbl |
| canned chickpeas - garbanzo beans: 1 cup |
| garlic: 2 cloves |
Lemon Walnut Hummus
Credit: www.grouprecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
0 min -
Servings
3 serving(s)
Tags
- In a small skillet on medium-heat toast the walnuts for 3 minutes or so. Shake the pan every once in awhile while you toast to ensure an even toast.
- Put the nuts aside to cool down.
- Toast the coriander and cumin seeds in the skillet for 30 seconds or so. Transfer this to a mortar and add cayenne pepper and grind to a powder.
- In your food processor, combine the chickpeas, lemon juice, oil, garlic, ground spices and 1 tspn of the salt.
- Rub the walnuts to remove most of their skin. Add the walnuts to your food processor and puree until smooth.
- Add water one tablespoon at a time if it is too thick. Add in your pepper and olive oil to serve.