Hummus with roasted California walnuts, chives, cumin and nigella
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.