• 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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