Makes 6 Servings
Just when you thought hummus couldn't get any better... a creamy, flavorful, and nutritious hummus with the addition of toasted walnuts!
One 15-ounce can chickpeas, drained and rinsed
¾ cup California walnuts, toasted and coarsely chopped*
¼ cup water
3 tablespoons fresh lemon juice (juice of 1 lemon)
2 tablespoons olive oil
2 teaspoons lemon zest (zest of 1 lemon)
1 small clove garlic
½ teaspoon freshly ground turmeric
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Combine the chickpeas, walnuts, water, lemon juice, olive oil, lemon zest, garlic, turmeric, salt, and pepper in the bowl of a food processor and process until smooth, scraping down the sides of the processor as necessary.
Serve with whole wheat pita chips.
* To toast the walnuts: Preheat the oven to 350°F. Place walnut halves on a rimmed baking sheet and cook, stirring every few minutes, for about 8 minutes.