Walnut Hummus
More delicate, less exotic than the Thai basil version, this is delicious all the same.
Ingredients
- 1/2 cup walnuts
- 1 teaspoon cumin seeds
- 1/4 cup walnut oil
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon coriander seeds
- 3 tablespoons freshly squeezed lemon juice
- 1 (15-ounce) can chickpeas, drained
- 2 garlic cloves
Directions
In a small skillet on medium-heat toast the walnuts for 3 minutes or so. Shake the pan every once in awhile while you toast to ensure an even toast. Put aside to cool down.
Toast the coriander and cumin seeds in the skillet for 30 seconds or so. Transfer this to a mortar and add cayenne pepper and grind to a powder.
In your food processor, first grind the walnuts. Add the chickpeas, lemon juice, oil, garlic, ground spices and 1/2 tspn of the salt. Taste, add salt to taste, blend until the desired smoothness is obtained.
Add water one tablespoon at a time if it is too thick.