Curried Walnut Hummus - Veganuary

Curried Walnut Hummus

Vegan First

Recipe provided by Vegan First

Hummus with a walnut-y twist!

Ingredients

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)

Method

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.

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