Walnut Hummus Spread
Dr. Bernadette Janczak, ND
This is a great spread on crackers, pitas or healthy bread such as Ezekiel
bread with some pesto on top, a slice of tomato and chopped onion to
have a tasty sandwich with your lunch salad. You can also wrap in
lettuce or collard greens and add sprouts and chopped vegetables.
2 cups raw walnuts (previously soaked for 2-6 hrs)
4 Tbsp. lemon juice
1 medium clove of garlic
1/2 small onion (or to your taste)
2 tsp. raw tahini
1 Tbsp. extra virgin olive oil
1 tsp. Herbamare spice, or Himalayan sea salt
1/4 c water or more if needed
1 tsp. cayenne pepper (optional)
1. Put 2 cups of walnuts in a high speed blender. Pulse the nuts first just to break them into smaller pieces. Add the rest of the ingredients and blend on high speed to a smooth pudding mixture.
2. Add a little more water during blending if needed. The hummus will thicken after being refrigerated.
These pecan pie tarts are uncooked and look lovely with a dollop of coconut whipped cream or a scoop of ice cream! Dairy-free of course ;)