Walnut Hummus: A Creamy, Nutty Dream

There are those rare moments in the kitchen when a happy accident transforms something familiar into something utterly revelatory. For me, one such moment involved a pantry stripped bare of tahini and a bag of walnuts staring back at me, full of promise. Instead of calling off my impromptu hummus-making session, I decided to be bold, a little improvisational. The result wasn’t just a passable substitute; it was a revelation. The walnuts lent a depth of flavor and a luxurious, almost buttery texture that had me reaching for the pita chips again and again. It’s a hummus that stands proudly on its own, a testament to the delicious detours we can sometimes take.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 6
• Yield: 2 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

Gather these simple ingredients, and you’ll be well on your way to a batch of irresistible Walnut Hummus:

• 3 tablespoons lemon juice, from 1 to 2 lemons
• 1⁄4 cup water
• 3⁄4 cup walnuts, coarsely chopped
• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• 1 (14 ounce) can chickpeas, drained and rinsed
• 1 garlic clove, cut into chunks
• 1⁄2 teaspoon table salt
• 1⁄4 teaspoon ground cumin
• 1 pinch cayenne pepper
• 1 tablespoon fresh parsley leaves, minced

Equipment Needed

You won’t need a vast arsenal of specialized tools for this recipe. A good food processor is your best friend here.

Instructions

Let’s transform these humble ingredients into a show-stopping dip:

1. Begin by combining the lemon juice and water in a small bowl or measuring cup. Set this refreshing liquid mixture aside for later.
2. Next, it’s time to work with the walnuts. Place the coarsely chopped walnuts into your food processor. Process them until they achieve a texture resembling fine sand. This initial toasting and grinding of the walnuts helps to release their oils and develop their flavor, which is key to our walnut-forward hummus.
3. Now, add the chickpeas (drained and rinsed, of course), the garlic clove (cut into chunks), table salt, ground cumin, and the pinch of cayenne pepper to the food processor with the ground walnuts.
4. Process this mixture until the chickpeas are almost fully ground. This should take approximately 15 seconds. You’re looking for a thick, pulpy consistency at this stage.
5. Pause the food processor and use a rubber spatula to scrape down the sides of the bowl. This ensures all ingredients are incorporated evenly.
6. With the machine running, begin to slowly drizzle in the lemon juice-water mixture through the feed tube. Continue processing.
7. Once the lemon juice-water mixture is fully incorporated, scrape down the bowl again with your rubber spatula.
8. Let the machine continue to process for another full minute. This prolonged processing is crucial for developing that signature smooth and creamy texture.
9. With the machine still running, add the extra virgin olive oil in a steady stream through the feed tube.
10. Continue to process until the hummus is wonderfully smooth and creamy. You may need to scrape down the bowl a few more times as needed to achieve this perfect consistency. Aim for about 15 seconds of additional processing here.
11. Transfer the finished hummus to your chosen serving bowl.
12. Sprinkle the minced fresh parsley leaves over the top.
13. Cover the bowl tightly with plastic wrap.
14. Allow the hummus to stand at room temperature for at least 30 minutes. This resting period is essential for the flavors to meld and deepen, creating a more complex and satisfying taste.
15. Just before serving, drizzle generously with additional extra virgin olive oil. Serve and enjoy!

Expert Tips & Tricks

• Toasting Walnuts: For an even deeper, nuttier flavor, you can lightly toast the walnuts before processing them. Spread them on a baking sheet and toast in a 350°F (175°C) oven for about 5-7 minutes, until fragrant. Let them cool completely before proceeding with the recipe.
• Achieving Silky Smoothness: The key to ultra-smooth hummus lies in prolonged processing and ensuring the ingredients are adequately hydrated. Don’t be afraid to let your food processor run for a full minute or two, scraping down the sides as needed. If your hummus seems too thick, add a tablespoon of water at a time until you reach your desired consistency.
• Garlic Power: If you’re a fan of garlic, you can roast the garlic clove before adding it to the food processor. This mellows its bite and adds a sweet, caramelized note. Wrap a clove in foil and roast in a 350°F (175°C) oven for about 20-30 minutes until soft.

Serving & Storage Suggestions

Serving: This Walnut Hummus is incredibly versatile. Serve it as a luscious dip with warm pita bread, crusty baguette slices, or an assortment of fresh vegetables like carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes. It also makes a fantastic spread for sandwiches, wraps, or as a base for grain bowls. A final drizzle of good quality extra virgin olive oil and a sprinkle of fresh herbs elevate its presentation beautifully.

Storage: Properly stored, this Walnut Hummus will keep well in the refrigerator for up to 4 days. Transfer any leftovers to an airtight container. It’s best enjoyed chilled or brought back to room temperature before serving. For longer storage, you can freeze the hummus in an airtight container for up to 2 months. Thaw overnight in the refrigerator. The texture might change slightly upon thawing, so give it a good stir or a quick pulse in the food processor.

Nutritional Information

Here’s a general nutritional breakdown for approximately one serving of this delicious Walnut Hummus. Please note that these are estimates and can vary based on specific ingredient brands and exact measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	225	11%
Total Fat	16g	21%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	400mg	17%
Total Carbohydrate	18g	7%
Dietary Fiber	4g	14%
Sugars	1g	1%
Protein	6g	12%

Note: % Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

While the walnut version is exceptional, feel free to explore these creative avenues:

• Nutty Alternatives: If walnuts aren’t your preference, pecans offer a similar richness and texture. For a lighter, more subtle nuttiness, pine nuts can also be used; they will yield an even creamier hummus.
• Spice It Up: Add a dash of smoked paprika along with the cumin for a smoky undertone, or a pinch of red pepper flakes for a more pronounced heat.
• Herbacious Twists: Experiment with other fresh herbs like cilantro, chives, or a mix of your favorites for a different aromatic profile.
• Roasted Garlic: As mentioned in the tips, roasting the garlic before adding it will create a sweeter, milder garlic flavor that beautifully complements the walnuts.

FAQs

Q: Why did the original recipe call for tahini, and how does the walnut substitution compare?
A: Tahini, made from ground sesame seeds, is a traditional ingredient in hummus that provides a distinctive nutty, slightly bitter flavor and creamy texture. Walnuts offer a different kind of nuttiness – often described as richer, earthier, and buttery – and contribute significantly to the creamy mouthfeel.

Q: Can I use canned chickpeas or do I need to cook them from scratch?
A: Canned chickpeas, drained and rinsed thoroughly, are perfectly acceptable and convenient for this recipe. If you prefer to cook your chickpeas from dried, ensure they are cooked until very tender for the best texture.

Q: How can I make my hummus smoother if it’s not creamy enough?
A: The key to smooth hummus is processing time and hydration. Continue processing in the food processor for a longer duration, scraping down the sides as needed. If it’s still too thick, add a tablespoon of water or lemon juice at a time until you achieve your desired creamy consistency.

Q: Is this recipe suitable for people with nut allergies?
A: No, this specific recipe uses walnuts and is therefore not suitable for individuals with nut allergies. If you have a nut allergy, you would need to omit the walnuts and revert to a traditional tahini-based hummus or explore seed-based alternatives.

Q: How long does the hummus last after making it?
A: When stored properly in an airtight container in the refrigerator, this Walnut Hummus will last for up to 4 days.

Final Thoughts

This Walnut Hummus is more than just a dip; it’s a delightful culinary discovery that proves how exciting it can be to deviate from the classic. Its creamy texture and rich, nutty flavor make it an absolute winner for any occasion, from casual gatherings to elegant appetizers. I encourage you to give this recipe a try, and I’d love to hear about your experiences. Serve it with your favorite accompaniments – perhaps a crisp glass of Sauvignon Blanc or a refreshing mint tea – and savor every delightful bite. Happy dipping!