½ cup walnuts, toasted
1 can (15 oz.) chickpeas, drained and rinsed
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon cayenne pepper
- In a blender or food processor, puree walnuts, chickpeas, salad dressing and cayenne pepper together until smooth.
- Serve with cut vegetables or whole grain pita bread.
Recipe and photo courtesy of The California Walnut Board & Commission.