Recipes

Hummus with roasted California Walnuts, chives, cumin and nigella

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Total Time

Serves

1

Dietary Fit

Prep Time	0 Mins
Cook Time	0 Mins
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INGREDIENTS

50 grams California Walnuts
400 gram Tin of chickpeas drained
1 Garlic clove
1 Roasted red pepper drained if using from a jar
1 Lemon
60 ml Olive oil
2 tbsp Chives chopped
1 tsp Nigella Seeds
1/2 tsp Ground cumin
3 tbsp Olive oil or chili oil

PREPARATION

Place the drained chickpeas into the food processor with the garlic, red pepper and the juice of half a lemon as well as the olive oil and 2 tablespoons of water.
The water helps make the hummus even smoother and nicer.
Taste and season with a little salt and pepper if needed.
Once the hummus is made it’s time to make the topping.
Sprinkle the chopped chives on top of the hummus, then place the California Walnuts, nigella seeds and cumin into a frying pan with the oil and cook on a medium heat until golden and crunchy.
Leave to cool then scatter over the top of the hummus.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.