Instead of sesame tahini, this hummus recipe uses walnuts and flax seed,
which are rich in important Omega-3 fatty acids. People following the Eat
to Live nutritional program can eat this without guilt!
Recipe by: Susan Voisin
1 16-ounce can (or 1 1/2 cups) cooked chickpeas, drained
1-2 cloves garlic, peeled
1 ounce (about 1/4 cup) walnuts
1 tbsp. ground flaxseeds
1/4 cup water or chickpea cooking liquid
1/8 cup lemon juice
1/8-1/4 tsp. ground cumin
1/4 tsp. paprika
Toss the garlic into a running food processor, and process until thoroughly
chopped. Add the walnuts, and process until they are in tiny pieces.
Add the chickpeas, flaxseed, and 1/4 cup of water (or cooking liquid).
Begin blending and add the lemon juice. Continue blending until the
mixture is smooth, adding a little more liquid if necessary. Add 1/8 tsp.
of the cumin, the paprika, and dash cayenne, and blend for another minute, and
taste to check the seasonings. If needed, add more cumin and lemon juice.
Serve as a dip for veggies, a filling for pita bread, or atop a salad.