425g Chickpeas, drained and rinsed
½ teaspoon Salt
1 Garlic clove, Peeled
2 tablespoons + 2 teaspoons olive oil
1 tablespoon Curry powder
1 cup (California) Walnuts, divided in half
Optional: Whole wheat/seed crackers, Variety of vegetables for serving (celery, snap peas, tomatoes, rainbow carrots)
1. Add chickpeas, salt, garlic, 2 tablespoon olive oil, lemon juice, curry powder and ½ cup walnuts to a food processor and blend until smooth.
2. Roughly chop the remaining ½ cup of walnuts. To serve, drizzle hummus with 2 teaspoon olive oil and top with chopped walnuts.
3. Spread on whole-wheat crackers, or dip with raw vegetables.
The hummus will keep for up to one week in an airtight container in the fridge.