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
Recipe and photo courtesy of The California Walnut Board & Commission [1].
Links
[1] http://www.walnuts.org/cooking-with-walnuts/recipes/zesty-walnut-hummus/