Walnut Spread

Submitted by Geema

"A healthy appetizer or snack, and a departure from the more traditional hummus. The fresh basil really makes this recipe stand out."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 2 cups cooked garbanzo beans or 2 cups cannellini beans, ¼ to ½ cup liquid reserved
• 1 cup chopped walnuts
• 1 cup basil leaves
• 3 tablespoons olive oil
• 5 teaspoons lemon juice
• 1⁄2 teaspoon salt
• pepper
• 1 pinch cayenne
• sundried tomato flour tortillas or jalapeno flour tortilla
• olive oil

directions

1. In a blender or food processor combine beans and 4 tablespoons of reserved liquid and the rest of the ingredients, except the tortillas and olive oil.
2. Cover and blend until nearly smooth.
3. Add a little more liquid if mixture seems stiff.
4. Lightly oil a cookie sheet or two.
5. Preheat oven to 375 degrees.
6. Cut the tortillas into 8-10 wedges and brush with olive oil.
7. Bake on the cookie sheets for about 5-8 minutes or just until lightly colored and crisp.
8. Serve the spread with the tortillas and some celery, carrot sticks and scallions for dipping.

Reviews

[Mark Kovach]

I prepared this exactly as the receipe suggests. I thought it would taste, well, more walnutty then it did. The beans and basil overpowered the sutle taste of the walnuts and they ended up as just a flavoring. Maybe Bead Dip with Walnut flavor would be a better name. I probably won't make this again as walnuts are expensive to use in a chip dip and the flavor wasn't worth the price.