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Curried Walnut Hummus
Hummus with a walnut-y twist!
Preparation
Prep Time
Cook Time
Total Time
Ingredients
425g Chickpeas, drained and rinsed
½ teaspoon Salt
1 Garlic clove, Peeled
2 tablespoons + 2 teaspoons olive oil
½ Lemon
1 tablespoon Curry powder
1 cup (California) Walnuts, divided in half
Optional: Whole wheat/seed crackers, Variety of vegetables for serving (celery, snap peas, tomatoes, rainbow carrots)
Method:
Walnuts add a beneficial mix of antioxidants, vitamins and minerals to any dish that may reduce risk of heart diseases, lower the prevalence and frequency of depression and boost cognitive health.
1. Add chickpeas, salt, garlic, 2 tablespoon olive oil, lemon juice, curry powder and ½ cup walnuts to a food processor and blend until smooth.
2. Roughly chop the remaining ½ cup of walnuts. To serve, drizzle hummus with 2 teaspoon olive oil and top with chopped walnuts.
3. 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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