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Toasted Marinated Walnut Hummus
Toasted Marinated Walnut Hummus
Recipe by Isra Al-Salem
Ingredients
14
Time
20m
Serves
3
Hummus not only tastes so delicious, it is a highly nutritional appetizer/dip containing chickpeas. Chickpeas are a source of plant based protein and are high in fibre. As with all beans and legumes, the fibre aids in weight management, blood sugar balance, improves bowel health and elimination. Chickpeas contain butyrate, an anti-inflammatory property, therefore adding this ingredient to your diet supports heart health and those with cancer, arthritis, and diabetes. Cumin aids in digestion by reducing bloating that may be experienced when consuming beans and legumes.
Appetizer
Vegan
Snack
Ingredients
6 cups
Cooked Chickpeas
6 small
Garlic Cloves
0 cup
Tahini
0 cup
Lemon Juice
0 cup
Ice Cold Water
1 cup
Crushed Ice
approx. 6-7 cubes
1 Tbsp
Sea Salt
1 tsp
Cumin
0 tsp
Black Pepper
1 Tbsp
Tomato Paste
2 Tbsp
Extra-Virgin Olive Oil
1 small
Shallot
diced finely
0 cup
Toasted Walnuts
chopped
1 pinch
Sea Salt
Instructions
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.
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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.
