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.
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, plus more as needed
4 teaspoons lemon juice, plus more as needed
1 clove garlic, chopped
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Thinly sliced fresh basil, as needed for garnish
Thinly sliced radishes, as needed for garnish
Place beans, walnuts, basil leaves, oil, lemon juice and garlic in the bowl of a food processor. Purée until smooth, adding a little more 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 sliced basil and radishes.
Per Serving: Serving size: about 2 tablespoons, 120 calories (80 from fat), 9g total fat, 1g saturated fat, 135mg sodium, 8g carbohydrates, (2 g dietary fiber), 3g protein.
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