Spicy Roasted Garlic and Walnut Hummus

By sretzlaff

Ingredients

• 1 can chickpeas, low-sodium or no salt added (1 3/4 cups)
• 1/4 cup reserved liquid from can of chickpeas
• 1 medium bulb roasted garlic (8-9 cloves)
• 3/4 c raw walnuts
• 1 – 2 tsp cayenne pepper
• 2 Tablespoons olive oil
• 1 Tablespoon water or lemon juice

Preparation

Step 1

Roast garlic and let cool slightly*
In a food processor, combine walnuts and garlic and pulse until well chopped.
Drain and rinse chickpeas, reserving ¼ cup liquid and add both to food processor.
Add remaining ingredients and process until smooth.
Add an additional Tablespoon liquid if you want an even smoother consistency.
Store in an airtight container in the fridge for up to a week.

*Roast Garlic - slice off the tip of the bulb, drizzle with a little olive oil, wrap in foil and bake at 400 degrees for 45 minutes or so!