The Mustard Ceiling blog

I love a good hummus recipe.  Two of my favorite recipes include; Kalamata Olive Hummus, and Spicy Black Bean hummus.  Recently, while searching pinterest I found a recipe for Avocado hummus…I think I may have to try that next time.  This week, I was craving hummus and did not have any tahini.  I remembered  a recipe in my file that uses toasted walnuts in place of tahini and I thought I would give a try…it was so good I wanted to share it with you today…

Hummus is the perfect appetizer, snack or lunch.  I have been eating mine this week on pita with chopped tomato, romaine, cucumber, green pepper, kalamata olives and a little feta.  It is very refreshing and light for summer.

 Hummus En Fuego

Serving size: Approximately 2 1/2 cups

Ingredients:

• 1/2 c. extra-virgin olive oil
• 3/4 c. walnuts- toasted
• 1 can of garbanzo beans, drained
• 1 clove of garlic
• juice from 1/2 lemon
• 1/2 c. hot water
• dash of crushed red pepper flakes
• dash of cumin

Prep:

The original recipe called for hot pepper oil, I did not have time to make it, but I will include the directions below:

Hot Pepper Oil: Heat the olive oil in a small saucepan for a couple of minutes.  Once the oil is hot, remove from heat and stir in 1 1/2 tsp. of crushed red pepper flakes.  Set aside and let cool for a day, until the flavors really develop.

I added a dash of crushed red pepper to mine to add a little heat.

Hummus:

Toast the walnuts lightly.  Once they have been toasted, toss them in the food process and blend until they are a sandy texture.  Next, add garbanzo beans, garlic, lemon juice, crushed red pepper and cumin.  Process until smooth.  Slowly add water a little bit of a time and continue to puree until the hummus is creamy and smooth.  Taste and adjust the seasoning to your liking.

Serve with toasted pita, or fresh veggies.  Enjoy!