Walnut Hummus

I make hummus pretty often, so when my professor mentioned walnut hummus I had to try it.  We’ve learned about health benefits of walnuts, and I like them, but I don’t tend to eat them as often as I do other nuts.  I really like them toasted, so I toasted 1 ½ cups of walnuts in the oven and used them instead of tahini in my hummus recipe with three cans of garbanzo beans, a half cup of olive oil, a half cup of lemon juice, salt and pepper.  It was delicious!  My two year old said it was really yummy.  It has a very rich, savory flavor.  In fact, I think I could reduce the olive oil, which is interesting because I normally think hummus tastes better with more olive oil and that it’s dry with less, even though tahini seems pretty oily, you have to stir the oil back in when you open it.  If you don’t make hummus, you should really try it.  It’s so easy, just put everything in the food processor and you have a satisfying snack for the whole family, it would probably keep for a week but we usually eat it all in a few days.  I will definitely be making the walnut version again!