Toasty Walnut Hummus

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Toasty Walnut Hummus

 

1/2 cup walnuts

3 tablespoons walnut oil

1 garlic clove -- quartered

14 ounces canned chickpeas (garbanzo beans) -- drained

and rinsed

1/2 teaspoon orange zest

1/4 cup orange juice

1 teaspoon salt -- or to taste

1/4 teaspoon pepper -- or to taste

6 pita bread rounds (6-inch diameter) -- cut

-- (into eighths, toasted, optional)

Crudites -- selection of raw vegetables, if desired

 

Toast walnuts in 350-degree oven for 8 minutes or

until golden brown. Cool to room temperature.

 

Combine toasted walnuts with oil and garlic; puree in

food processor or blender until smooth. Add chickpeas,

orange zest, orange juice, salt and pepper;

continue to blend to an even, creamy consistency.

Adjust seasoning, if necessary.

 

Serve hummus in a small serving bowl beside toasted

pita bread and-or with crudites, as desired.

 

Makes 2 cups, about 24 servings as a dip.

 

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