Walnut Spread

Makes 1 3/4 cups

Joe from Louisiana sent us this recipe for a walnut and chickpea dip brightened with fresh herbs and citrus juice. Think hummus, with the richness supplied by walnuts instead of sesame. Spread on crostini, toasted pita or rounds of English cucumber.

Ingredients

1 (15-ounce) can garbanzo beans, drained and rinsed
1 cup toasted walnuts, chopped
1 cup lightly packed fresh basil leaves
1/4 cup extra virgin olive oil
4 to 6 teaspoons lemon juice
1 large clove garlic, cut into pieces
1/4 to 1/2 teaspoon sea salt
Freshly ground black pepper
Thinly sliced fresh basil
Thinly sliced radishes

Method

Place garbanzo beans, walnuts, basil, olive oil, lemon juice and garlic in the bowl of a food processor. Puree until smooth, adding a little more olive oil or lemon juice if needed to obtain smooth consistency. Add salt and pepper and process again to combine well. Spoon into a serving bowl and garnish with basil and radish.

Nutrition

Per serving (About 2 Tbsp): 150 calories (100 from fat), 11g total fat, 1g saturated fat, 4g protein, 9g total carbohydrate (2g dietary fiber, 0g sugar), 0mg cholesterol, 160mg sodium

http://www.wholefoodsmarket.com/recipes/54