If you don’t know already, May 13th is International Hummus Day! This year let’s bring a crunchy twist to your classic hummus recipe by adding flavourful walnuts to your favourite Mediterranean dip. Hummus combined with the goodness of walnuts is a nutrition packed alternative to ranch dressing and a spoonful can make (even boring) vegetables taste good (to finicky eaters).
Walnuts are the only tree nut that contains a significant amount of alpha-linolenic acid - the plant-based form of omega-3 (2.5 grams/28g). A great source of protein, fiber, and magnesium, walnuts add flavour, texture and heart-healthy goodness to your favourite hummus recipe instantly. So try out these delectable recipes that add a healthy crunch to your usual hummus with wholesome goodness of California walnuts.
So, here are a few exciting Hummus recipes by Celebrity Chef Sabyasachi Gorai to celebrate this International Hummus Day!
Toasted Walnut Hummus
Ingredients
1/2 cup California walnuts
3 tablespoons extra virgin olive oil
1 garlic clove, quartered
350g can of chickpeas or garbanzo beans,
drained and rinsed
1/2 teaspoon orange zest
1/4 cup orange juice
1 teaspoon salt
1/4 teaspoon black pepper
Preparation
1. Toast walnuts in 170°C oven for 8 minutes or until golden brown. Cool to room temperature.
2. Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.
3. Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
4. Serve hummus in a small serving bowl alongside toasted pita bread or with a variety of colorful raw vegetables.
California Walnut and Roasted Carrot Hummus
Ingredients
For the hummus:
200g carrots, cut into sticks
1 teaspoon cumin seeds
1 tablespoon extra virgin olive oil
1 x 400g tin chickpeas, drained
2 tablespoon tahini
Juice of 1 lemon
80g California walnuts, toasted
Splash of water
Salt and pepper to taste
To serve:
A handful of green olives, roughly chopped
2 slices of preserved lemons, thinly sliced
Small bunch coriander, roughly chopped or torn
Additional extra virgin olive oil (optional)
Preparations
1. Preheat the oven to 180°C.
2. Place the carrots onto a small roasting tray and sprinkle over the cumin and olive oil. Roast in the oven for 25-30 minutes, or until tinged golden.
3. Place the roasted carrots, chickpeas, tahini, lemon juice and 50g of the California walnuts into a food processor and blitz until smooth, adding in a splash of water if you need to loosen the mixture a little, season to taste with salt and pepper.
4. Spoon the hummus into your chosen container, then top with the olives, preserved lemon slices, coriander and leftover walnuts. Drizzle over some extra olive oil.
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