Walnut Hummus

Name: Walnut Hummus
Ingredients: 3 tablespoons juice, from 1 to 2 lemons; 1/4 cup water; 3/4 cup walnuts, coarsely chopped; 2 tablespoons extra virgin olive oil, plus extra for drizzling; 1 (14 ounce) can chickpeas, drained and rinsed; 1 garlic clove, cut into chunks; 1/2 teaspoon table salt; 1/4 teaspoon ground cumin; 1 pinch cayenne pepper; 1 tablespoon fresh parsley leaves, minced

10 ingredients

9 steps

Ingredients

3 tablespoons juice, from 1 to 2 lemons
1/4 cup water
3/4 cup walnuts, coarsely chopped
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 (14 ounce) can chickpeas, drained and rinsed
1 garlic clove, cut into chunks
1/2 teaspoon table salt
1/4 teaspoon ground cumin
1 pinch cayenne pepper
1 tablespoon fresh parsley leaves, minced

Directions

1

Combine lemon juice and water in small bowl or measuring cup and set aside.
2

Process walnuts in food processor until they have a sandy texture.
3

Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
4

Scrape down bowl with rubber spatula.
5

With machine running, add lemon juice-water mixture in steady stream through feed tube.
6

Scrape down bowl and continue to process for 1 minute. With machine running, add oil in steady stream through feed tube.
7

Continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
8

Transfer hummus to serving bowl, sprinkle with parsely, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
9

Drizzle with olive oil and serve.