Walnut Spread
4

Makes 1 3/4 cups

Joe from Louisiana sent us 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.

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    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 teaspoons lemon juice
    • 1 clove garlic, cut into pieces
    • 1/4 teaspoon sea salt, or to taste
    • Freshly ground black pepper
    • Thinly sliced fresh basil
    • Thinly sliced radishes
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    Method: 

    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.

    Nutritional Info: 
    Per Serving:Serving size: about 2 tablespoons, 150 calories (100 from fat), 11g total fat, 1g saturated fat, 0mg cholesterol, 160mg sodium, 9g carbohydrate (2g dietary fiber, 0g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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