Popular Conditions & Diets
Ingredients
14
Time
20m
Serves
3
Recipe by Isra Al-Salem
Ingredients
14
Time
20m
Serves
3
Appetizer
Vegan
Snack
6 cups
Cooked Chickpeas
6 small
Garlic Cloves
1 1/4 cup
Tahini
1/2 cup
Lemon Juice
1/4 cup
Ice Cold Water
1 cup
Crushed Ice
approx. 6-7 cubes
1 Tbsp
Sea Salt
1 tsp
Cumin
1/2 tsp
Black Pepper
1 Tbsp
Tomato Paste
2 Tbsp
Extra-Virgin Olive Oil
1 small
Shallot
diced finely
1/4 cup
Toasted Walnuts
chopped
1 pinch
Sea Salt
1
Add crushed ice cubes, cooked chickpeas, lemon, salt, pepper, and cumin to the food processor and pulse until combined smoothly.
2
In a small bowl, mix tahini with ice cold water till well combined.
3
Add tahini mixture into the food processor and pulse a few more times.
4
In a small bowl, mix tomato paste, salt, shallots, and a drizzle of olive oil altogether.
5
Add this mixture into a heated pan (medium-high) sautee for up to 5 mins or until shallots are transparent.
6
Add toasted walnuts into the mix, and saute for another 1-2 minutes, till well combined.
7
Place the hummus into a serving bowl, creating a crater in the center of the hummus, place walnut mixture in the crater.
8
Generously drizzle olive oil and paprika on top.
9
Substitute - walnut topping for toasted pine nuts, and a sprinkle of sumac or za’tar. Garnish with parsley or basil.
Isra Al-Salem is a Toronto-based clinical holistic nutritionist, recipe developer, and international wellness expert. She has been a consultant in the health and wellness industry for the past 6 years. She has worked with wellness start-ups, restaurants, and culinary businesses to develop recipes and menus that are appetising and nutritious for various health conditions and a range of diverse palates. She is also a food photographer, stylist, and yoga, meditation and Barre instructor.
