1 can chickpeas, drained and rinsed
1/2 tsp salt
1 garlic clove, peeled
2 tbsp + 2 tsp olive oil
1/2 lemon
1 tbsp curry powder
1 cup walnuts, divided in half
Optional: Whole wheat/seed crackers, Variety of vegetables for serving (celery, snap peas, tomatoes, rainbow carrots)
Add chickpeas, salt, garlic, 2 tbsp olive oil, lemon juice, curry powder and ½ cup walnuts to a food processor and blend until smooth.
Roughly chop the remaining ½ cup of walnuts. To serve, drizzle hummus with 2 tsp olive oil and top with chopped walnuts.
Spread on whole-wheat crackers, or dip with raw vegetables. The hummus will keep for up to one week in an airtight container in the fridge.
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