Curried Walnut Hummus

Vegan First

There's more where this came from!



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)

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?



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.

Want more recipes like this?

Try vegan with Veganuary and we'll send you our celebrity cookbook, nutrition guides, recipes, and much more - all for free!
One-Pot Meal Plan
Celebrity Cookbook
Nutritional Advice
31 Coaching Emails