Toasty Walnut Hummus with Pita
This delicious garbanzo bean spread is complimented with the flavor of toasty walnuts.
Preparation Time: 15 mins
Cooking Time: 8 mins
Yield: 24 x small spoonfuls (or makes about 2 cups)
Ingredients
- 1/2 cup California walnuts
- 3 Tbsp walnut oil (or olive/canola)
- 1 garlic clove, quartered
- 1 can (14 oz) garbanzo beans (chickpeas), rinsed and drained
- 1/2 tsp orange zest
- 1/4 cup orange juice
- 1 tsp salt
- 1/4 tsp black pepper
- 6 (6-inch) pita bread (pita pocket bread), cut into eighths, toasted
Directions:
Toast walnuts in 350ºF oven for 8 minutes or until golden brown. Cool to room temperature.
Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth. Add garbanzo beans, orange zest, orange juice, salt, and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
Variations:
Serve hummus in small serving bowl alongside toasted pita bread or with crudités.
Can use leftover hummus as bread spread in a sandwich. It can also be served with tabboulleh and grilled or roasted vegetables for a complete vegetarian meal.
Serving suggestions are not included in the nutritional analysis.
Nutritional Info (per serving)
| CALORIES | 93 cals |
| Kilojoules | 389 kJ |
| Fat | 4.0 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 227 mg |
| Carbohydrates | 13.0 g |
| Fiber | 1.0 g |
| Total Sugars | 0.4 g |
| Protein | 3.0 g |
| Calcium | 6.0 mg |
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