Ingredients:
- 2 15oz cans of chickpeas, drained and rinsed. (For a creamier texture, you can spend the time to peel the chickpeas too!)
- 1/3 C Original walnut butter
- 2 cloves of garlic
- 1/2 C lemon juice
- 2 t salt
- 1 t cumin
- 1/4 C olive oil
- 1 C chopped walnuts
Cover chickpeas in water in a pan, and bring to a boil. Reduce heat and simmer for 15 minutes (reserve some of this water for adjusting the texture of the hummus). Add all ingredients to a food processor and blend until smooth. Meanwhile, toast the chopped walnuts in some oil until browned, tossing periodically so they don’t burn.
Spoon the hummus into a serving dish, and top with olive oil and toasted walnuts. Serve with veggies or pita chips, and enjoy!
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