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Walnut Hummus

walnut hummus

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 

  1. 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.

  2. 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.

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