Walnut & Chickpea Spread
Spread, Relish & Pickle
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
Description
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.
Dairy Free [1]
Gluten Free [2]
Vegan [3]
Vegetarian [4]
Sugar Conscious [5]
Wheat Free [6]
Directions
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.
Nutrition
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