Toasted Walnut Hummous Recipes

Steps:

• Heat a small skillet over medium heat. Toast pine nuts in skillet, stirring frequently, until fragrant and beginning to brown, 3 to 5 minutes.
• Blend chickpeas, reserved liquid, lemon juice, 1/4 cup olive oil, tahini, garlic, cumin, paprika, salt, and crushed peppercorns in a food processor until smooth. Stir toasted pine nuts into the puree. Drizzle olive oil over the hummus.

Steps:

• In a blender or food processor, puree walnuts, chickpeas, salad dressing and cayenne pepper together until smooth.
• Serve with vegetable sticks or pita triangles.

Steps:

• 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.
• Combine toasted walnuts with the walnut oil and garlic cloves and puree in blender until smooth.
• 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.
• Transfer hummus to a serving bowl. Serve with pita bread, tortillas, sliced French bread, cut up vegetables, etc.