Walnut Hummus
This recipe is adapted from Cooks Illustrated's "Restaurant Style Hummus" recipe. I realized that I didn't have tahini, and so substituted walnuts instead. The result? Delicious! Could also try with pine nuts for a creamier texture.
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INGREDIENTS
Nutrition- 3tablespoons juice, from 1 to 2 lemons
- 1⁄4cup water
- 3⁄4
- 2
- 1
- 1
- 1⁄2teaspoon table salt
- 1⁄4teaspoon ground cumin
- 1pinch cayenne pepper
- 1
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DIRECTIONS
- Combine lemon juice and water in small bowl or measuring cup and set aside.
- Process walnuts in food processor until they have a sandy texture.
- Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
- Scrape down bowl with rubber spatula.
- With machine running, add lemon juice-water mixture in steady stream through feed tube.
- Scrape down bowl and continue to process for 1 minute. With machine running, add oil in steady stream through feed tube.
- Continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
- Transfer hummus to serving bowl, sprinkle with parsely, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
- Drizzle with olive oil and serve.
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