EL SEGUNDO HERALD October 15, 2015 Page 19 Spicy Walnut And Chickpea Hummus Yield: 24 2-tablespoon servings Prep time: 15 minutes Ingredients • 1 cup chopped Fisher Walnuts, divided • 1/4 cup olive oil • 1 can (15 ounces) chickpeas, drained and rinsed • 3 tablespoons fresh lemon juice • 1 tablespoon sesame seeds • 2 cloves garlic • 1/2 teaspoon paprika • 1/2 teaspoon salt • 1/4 teaspoon chipotle powder or ground red pepper • 1 medium red bell pepper, ribs and seeds removed, coarsely chopped, about 3/4 cup • 1 tablespoon chopped parsley Preparation 1. Combine 1/2 cup walnuts and olive oil in the bowl of a food processor, pulse to coarsely chop the walnuts. 2 Add the chickpeas, lemon juice, sesame seeds, garlic, paprika, chipotle powder and salt, and process until smooth. 3. Transfer the spread from the food processor into a medium mixing bowl and stir in bell pepper, parsley and remaining 1/2 cup walnuts. 4. Serve with toasted pita triangles, if desired. Chipotle brings smoky heat to this appetizer. While hummus is traditionally made with tahini (sesame) paste, this version uses sesame seeds and walnuts to add richness to the mixture and texture when sprinkled on top. Serve this hummus as an individual hors d’oeuvres or as a tasty dip with pita wedges.
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