Walnut Lemony Hummus

[Guest guest]

This is a little hot too, use more cayenne if you wish.

Mark

 

 

Walnut Lemony 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 taspoon coriander seeds

3 tablespoons freshly squeezed lemon juice

1 (15-ounce) can chickpeas, drained

2 garlic cloves

 

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.

 

 

 

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