Lemon Walnut Hummus (one of my Memorial Day recipes)

[Guest guest]

Lemon Walnut Hummus

 

1/2 cup walnuts

1 teaspoon cumin seeds

1/4 cup extra-virgin olive oil

1/4 teaspoon cayenne pepper

1 teaspoon coarse sea salt or kosher salt

1/2 teaspoon coriander seeds

3 tablespoons freshly squeezed lemon juice

1 15 ounce can chickpeas, drained

2 garlic cloves (more if you like)

 

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 the nuts 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, combine the chickpeas, lemon

juice, oil, garlic, ground spices and 1 tspn of the

salt.

Rub the walnuts to remove most of their skin. Add the

walnuts to your food processor and puree until smooth.

Add water one tablespoon at a time if it is too thick.

Add in your pepper and olive oil to serve.

 

 

 

______________________________\

____You snooze, you lose. Get messages ASAP with AutoCheck

in the all-new Mail Beta.

http://advision.webevents./mailbeta/newmail_html.html