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.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
Looking for more bite-sized goodness? Try our Parmesan Clusters or Walnut, Cranberry & Spinach Bites!
Sweet corn and spicy chiles makes for a fun take on the classic elote, Mexican street corn on the cob. Go with yellow corn for a more vibrant colored dip.
