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
- 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
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.
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!