Vegan First
Recipe provided by Vegan First
Hummus with a walnut-y twist!
Enjoy this vegan first recipe? Why not try their pasta with spinach & cashew cream?
425g Chickpeas, drained and rinsed
½ teaspoon Salt
1 Garlic clove, Peeled
2 tablespoons + 2 teaspoons olive oil
½ Lemon
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.
Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?
Sign up to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!
