Toasty Walnut Hummus
- Yield 24 servings
- Prep 15 mins
- Cook 10 mins
- 1/2 cup California walnuts
- 3 tablespoons walnut oil
- 1 -- garlic clove, quartered
- 1 -- 14 oz. can chickpeas or garbanzo beans, drained and rinsed
- 1/2 teaspoon orange zest
- 1/4 cup orange juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 6 -- 6” pita bread, cut into eighths, toasted
Toast walnuts in 350F oven for 8 minutes or until golden brown. Cool to room temperature.
Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.
Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
Serve hummus in small serving bowl alongside toasted whole grain crackers and carrot strips.
Recipe courtesy of Alisa Demarco, Student, The Culinary Institute of America