Dear hummus, my friend and life long go-to snack, oh how I respect thee and am utterly grateful for those who pioneered your existence. I have yet to meet a person who doesn't adore you for your creamy texture, versatility and flavor. I will forever be your cracker.
Phew! Glad I got THAT off my chest. Well, now that the garbanzo is out of the can, I can share a new twist on this old favorite. The inspiration came to me when I was talking with some girlfriends about healthy snack recipes, and wanting to incorporate seasonal ingredients to otherwise common foods. An easy way to jazz up something ordinary and impress your house guests during the holidays, perhaps?
So here is the recipe for my sweet apple and walnut hummus. Allergic to walnuts (physically allergic or mentally allergic)? You can substitute with your favorite nut. There are no rules with hummus except that breaking the rules can sometimes result in a tasty new idea! Be adventurous.
Sweet Apple and Walnut Hummus
1 can of chick peas (garbanzo beans)
1/2 clove of chopped garlic
2 tablespoons of sesame tahini paste
1 tablespoon of lemon juice
1 apple
1/2 cup of shelled walnuts
4 tablespoons of fresh parsley
1/4 cup of water
1/4 cup of extra virgin olive oil
salt & pepper to taste
1. Drain and rinse the chick peas and put into a food processor with the tahini, garlic, lemon juice, 1/2 of the apple, 1/4 cup of the walnuts and 2 tablespoons of the parsley. Also add about 1/2 teaspoon of salt and 1/4 teaspoon of pepper to start and then adjust seasonings after tasting.
* Note: You will be putting 1/2 of the apple, walnuts and parsley into the hummus and using the other half of them to garnish the top after.
2. Begin pulsing to combine ingredients, slowly adding the oil in through the spout until blended. Now continue pulsing while adding the water in through the top. Add or leave out some water depending on desired texture.
3. Chop up the remaining 1/2 apple and add it with the remaining walnuts and parsley to the top of the hummus after it's plated. Serve and enjoy with your favorite crudite.
*Note: You can make this a day in advance and store in the refrigerator. Just leave out the extra toppings until you're ready to serve.
