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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!

Walnut-Flaxseed Hummus

Recipe by: Susan Voisin
Serves: 4

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
dash cayenne

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.