Toasted Walnut Hummus

Walnut Hummus

It has finally rained, and rained, and rained some more here in Northern California. Much, much needed water has soaked the parched soil, and brought the hills back from their lifeless gray to their more usual deep green color.

It is a sight to behold, I assure you, and with the sunshine now back in its full glory, hiking those hills has been an absolute joy. I have tried to go out and commune with nature as often as possible. Nature is my gym, you see, and also my Church. I have never felt more spiritual, or more at peace with myself and the world, than after hiking for a few hours. One day, I will bring my camera so that I can share some images of our gorgeous Marin landscapes with you. But until then…

Moving on…

This walnut hummus is a tasty little snack that can be whipped up in absolutely no time, (about 15 minutes, tops!). It’s so simple, yet so good, and is even packed with lots of nutrition – full of protein and healthy fats, it will help stave off hunger in the most deliciously healthy way. Just add all the ingredients to a food processor, purée until smooth, transfer to a serving bowl, garnish with chopped walnuts, parsley, some black sesame seeds (if you have them on hand), and a drizzle of olive oil. Voilà. Done. 

You’re welcome 🙂 


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Walnut Hummus (2)

Walnut Hummus (1)

Love and health!





Toasted Walnut Hummus
Serves 6
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Prep Time
15 min
Prep Time
15 min
  1. 2 cups cooked chickpeas (or 1 15 oz can, drained)
  2. 1/2 cup raw walnuts, plus more for garnish
  3. 4 garlic cloves, peeled
  4. 1/2 cup olive oil, plus more for garnish
  5. 1/4 cup walnut oil
  6. 1/4 cup lemon juice
  7. 1 1/2 teaspoons sea salt
  8. black pepper
  9. 2 tablespoons chopped parsley
  10. black sesame seeds, for garnish (optional)
  11. assorted raw vegetables, for serving
  1. Preheat a large sauté pan on medium heat. Add the walnuts, and toast until fragrant, about 3 minutes. Transfer to a cutting board and allow to cool. Roughly chop, reserving a little bit for garnish.
  2. Add the chickpeas, walnuts, garlic, olive oil, walnut oil, lemon juice, sea salt, and black pepper, to taste, to the bowl of a food processor.
  3. Process on high until smooth, about 2 minutes. Taste and adjust the seasonings if need be before processing again.
  4. Transfer to a serving bowl and garnish with remaining walnuts, parsley, black sesame seeds and a drizzle of olive oil.
  5. Serve immediately with raw vegetables, or refrigerate for later use.
Vanille Verte

8 Responses to Toasted Walnut Hummus

  1. Such a delightful hummus recipe, Natalie!Can’t wait to prepare it! With what do you usually eat it?

  2. Kankana says:

    Creamy hummus with some crunchy nuts on top is the perfect dip! What better for friday nights, right 🙂

  3. Pang says:

    I wasn’t there when you guys got rained on, but I am glad to hear that. I hope the drought is now over for a long while, and I would love to see those gorgeous photos you promised us soon 🙂

    About the hummus, it looks healthy, tasty & wonderful. I don’t want to buy any pre-made one from the store anymore. LOVE LOVE LOVE

    • Thanks so much, Pang! We got more rain this week, I think we have now had about 94 inches this season! Crazy. And there’s more coming next week…! Safe travels back, and glad you like the hummus… 🙂 XOXOXO

  4. Elizabeth says:

    I love the use of watermelon radish (easy to find right now) and rainbow radish to accompany this delicious (and effortless) hummus. Perfect to go along with a good Sauvignon Blanc. Thank you for this recipe, Nathalie. Keep in touch! xo 🙂

    • Awww, thanks so much for the kind comments, Elizabeth, I really appreciate your taking the time to come over and say Hi 🙂 I am a little obsessed with watermelon radishes at the moment, their color and flavor make me soooo happy! Hope all is well with you and yes, let’s absolutely stay in touch! XOXO

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