Walnut Hummus
Well, folks, it’s time to face the music and get back to reality. After a fun summer off, it’s time to head back to school this week, and events are starting to ramp up again as well!
I got to attend a really fun event last week at The Gourmet Warehouse. It was sponsored by California Walnuts, and all of the dishes featured walnuts as an ingredient. Chef Deniz presided, and he’s always a joy to be around and learn from. You can see the last time our paths collided here.
You too can attend this 5-course demo/meal, it takes place again on October 9. All the details are here.
But I thought I’d share one of the recipes with you, specifically this one, which is a creamy walnut hummus. There were two out of the 5 recipes that were vegan, and one more (the baklava) that could easily be veganized by subbing out vegan butter (as long as you use vegan filo, which is easy enough to find).
I love hummus, I eat hummus nearly every day. There’s always, always, always hummus in my refrigerator. Our current fave is the Dill Pickle Hummus from Summer Fresh, but this creamy walnut hummus might top that soon!
I’d never think to put walnuts in my hummus, but they give it extra creaminess and also extra protein, so no complaints about that!
I would eat this as-is with crackers or vegetables for dipping, but I also think it would make a fantastic pasta sauce. I will report back on that one.
In the mean time, you can score 10% off of all regular priced purchases either in store or online at The Gourmet Warehouse until September 20 by using the coupon code Rebecca10. Woot!
Here are a few of my personal favourites that are under $10:
Walnut Hummus
Equipment
- Blender or food processor
Ingredients
- 1 can chickpeas 15 oz
- 200 ml tahini
- 20 ml baking soda
- 20 ml baking soda
- 100 ml lemon juice
- 10 garlic cloves
- 50 ml olive oil
- 75 ml ground walnuts
- 30 ml ground cumin seed
Instructions
- Combine the chickpeas with baking soda and cover with water. Simmer for about 30 minutes, until the chickpeas are really mushy. Strain the chickpeas, but reserve the cooking water.
- In a small pan, cook garlic cloves over low heat for about 20 minutes, until tender.
- Transfer the chickpeas and walnuts to a food processor. Add lemon juice cumin and cooked garlic. Blitz until smooth (may require a few minutes). Add the cumin and olive oil, and and blitz again. At this point, check for consistency and seasoning. Add salt to taste, and add reserved cooking liquid, a bit at a time, if it's too thick, until you achieve the correct consistency.
- Serve with bread, crackers, and vegetables. Also makes a great sandwich filling.