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…
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 🙂
Love and health!
- 2 cups cooked chickpeas (or 1 15 oz can, drained)
- 1/2 cup raw walnuts, plus more for garnish
- 4 garlic cloves, peeled
- 1/2 cup olive oil, plus more for garnish
- 1/4 cup walnut oil
- 1/4 cup lemon juice
- 1 1/2 teaspoons sea salt
- black pepper
- 2 tablespoons chopped parsley
- black sesame seeds, for garnish (optional)
- assorted raw vegetables, for serving
- 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.
- 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.
- Process on high until smooth, about 2 minutes. Taste and adjust the seasonings if need be before processing again.
- Transfer to a serving bowl and garnish with remaining walnuts, parsley, black sesame seeds and a drizzle of olive oil.
- Serve immediately with raw vegetables, or refrigerate for later use.