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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This recipe for a walnut and chickpea dip brightened with fresh herbs and citrus juice. Think hummus, with the richness supplied by walnuts instead of sesame. Spread on crostini, toasted pita or rounds of English cucumber. Read more . From Whole Foods. Ingredients:
1 (15-ounce) can garbanzo beans, drained and rinsed |
1 cup toasted walnuts, chopped |
1 cup lightly packed fresh basil leaves |
1/4 cup extra virgin olive oil |
4 to 6 teaspoons lemon juice |
1 large clove garlic, cut into pieces |
1/4 to 1/2 teaspoon sea salt |
freshly ground black pepper |
thinly sliced fresh basil |
thinly sliced radishes |
Directions:
1. Place garbanzo beans, walnuts, basil, olive oil, lemon juice and garlic in the bowl of a food processor. Puree until smooth, adding a little more olive oil or lemon juice if needed to obtain smooth consistency. Add salt and pepper and process again to combine well. Spoon into a serving bowl and garnish with basil and radish.
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