Toasty Walnut Hummus
From: California Walnut Commission
Servings: 24, makes about 2 cups

1/2 cup California walnuts
3 tablespoons walnut oil
1 garlic clove, quartered
1 (14-ounce) can chickpeas or garbanzo beans, drained and rinsed
1/2 teaspoon orange zest
1/4 cup orange juice
1 teaspoon salt
1/4 teaspoon pepper
6 (6-inch) pita bread, cut into eighths, toasted

Toast walnuts in 350F oven for 8 minutes or until golden brown. Cool to room temperature. Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.

Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.

Serve hummus in small serving bowl alongside toasted pita bread or with crudités.

Optional Applications
Use leftover hummus as bread spread in a sandwich or with tabboulleh and grilled or roasted vegetables for a complete vegetarian meal.

Nutritional Information
Per serving: 93 calories, 3g protein, 13g carbohydrate, 1g fiber, 227mg sodium, 0mg cholesterol, 4g total fat, 0g saturated fat