Hummus with roasted California walnuts, chives, cumin and nigella

Course dinner, lunch
Cuisine American, British
Servings 1 tub

Ingredients

  • 50 grams California walnuts
  • 400 gram Tin of chickpeas drained
  • 1 Garlic clove
  • 1 Roasted red pepper drained if using from a jar
  • 1 Lemon
  • 60 ml Olive oil
  • 2 tbsp Chives chopped
  • 1 tsp Nigella Seeds
  • 1/2 tsp Ground cumin
  • 3 tbsp Olive oil or chili oil

Instructions

  • Place the drained chickpeas into the food processor with the garlic, red pepper and the juice of half a lemon as well as the olive oil and 2 tablespoons of water.
  • The water helps make the hummus even smoother and nicer.
  • Taste and season with a little salt and pepper if needed.
  • Once the hummus is made it’s time to make the topping.
  • Sprinkle the chopped chives on top of the hummus, then place the California walnuts, nigella seeds and cumin into a frying pan with the oil and cook on a medium heat until golden and crunchy.
  • Leave to cool then scatter over the top of the hummus.
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