1/2 cup quartered grape or cherry tomatoes (preferably red and yellow)
1/2 cup minced red onion
2 tablespoons chopped fresh oregano
1 tablespoon lemon juice
1 tablespoon olive oil
1 (10-oz.) container prepared hummus, divided
1 (8-oz.) bag pita chips, divided
1 cup coarsely chopped, lightly toasted California walnuts, divided
1/2 cup crumbled feta cheese
Preparation
Stir together cucumber, olives, red pepper, tomatoes, onion, oregano, lemon juice and olive oil in a medium bowl
Spread half the pita chips onto a serving platter and drop half the hummus over the top in small spoonfuls. Sprinkle with half the vegetable mixture and half the walnuts. Repeat steps.
Sprinkle cheese over the top and serve immediately.
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.
Savor the bold flavors of this plant-based, air-fried, buffalo cauliflower and walnuts; an irresistible and zesty appetizer bursting with flavor and crunch.
Your browser does not support images upload. Please choose a modern one
Sign Up for Our Free Newsletter
Subscribe to our free e-newsletter to receive the latest updates from California Walnuts, including tasty nutritious recipes, health and fitness tips
Please Note
This link connects to a third party website not associated with the California Walnut Board. The link has been provided solely as a convenience to you. The California Walnut Board assumes no responsibility for the accuracy, quality, safety, or nature of the content on the linked site. Click Continue to visit the requested site, or click cancel to remain on the current page.