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This article was first published 3 years ago  » Getahead » Recipe: How to make Toasted Walnut Hummus

Recipe: How to make Toasted Walnut Hummus

By Courtesy California Walnuts
June 09, 2020 14:03 IST
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Treat yourself to these simple, healthy recipes for a quick brunch session.

Recipes and photographs: Courtesy California Walnuts

Toasted Walnut Hummus

Toasted Walnut Hummus


  • 1/2 cup walnuts
  • 3 tbsp extra virgin olive oil
  • 1 garlic clove, quartered
  • 350 gm chickpeas or garbanzo beans, drained and rinsed
  • 1/2 tsp orange zest
  • 1/4 cup orange juice
  • 1 tsp salt
  • 1/4 tsp black pepper


  • Toast walnuts in 170°C oven for 8 minutes or until golden brown. Cool to room temperature.
  • Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.
  • Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
  • Serve hummus in a small serving bowl alongside toasted pita bread or with a variety of colourful raw vegetables.

Walnut and Roasted Carrot Hummus

Walnut and roasted carrot hummus


For the hummus

  • 200 gm carrots, cut into sticks
  • 1 tsp cumin seeds
  • 1 tbsp extra virgin olive oil
  • 400 gm tin chickpeas, drained
  • 2 tbsp tahini
  • Juice of 1 lemon
  • 80 gm walnuts, toasted
  • 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)


  • Preheat the oven to 180°C.
  • Place the carrots onto a small roasting tray and sprinkle over the cumin and olive oil. Roast in the oven for 25 to 30 minutes, or until tinged golden.
  • Place the roasted carrots, chickpeas, tahini, lemon juice and 50 gm 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.
  • 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 and serve.
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Courtesy California Walnuts