Source: California Walnut Board

Toasted Walnut Hummus
This citrusy, nutty hummus makes a great dip and spread. Try spreading it on panini made with grilled vegetables for a healthful, vegetarian sandwich.
Serves: 8
Prep Time: 5 minutes
Cook Time: 8 minutes


1/2 cup California walnuts
3 tablespoons walnut oil
1 garlic clove, quartered
One 14 ounce can chickpeas or garbanzo beans, drained and rinsed
1/2 teaspoon orange zest
1/4 cup orange juice
1 teaspoon salt
1/4 teaspoon black pepper

Toast the walnuts in a 350° F. oven for 8 minutes or until golden brown. Cool to room temperature.

Combine the toasted walnuts with the oil and garlic and puree in a food processor or blender until smooth.

Add the chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.

Serve the hummus in a small serving bowl alongside toasted pita bread or with a variety of colorful raw vegetables.

Per Serving: 143 calories; 10 g fat; 1 g saturated fat; 0 mg cholesterol; 403 mg sodium; 10 g carbohydrate; 2 g fiber; 3 g protein