Popular Conditions & Diets
Ingredients
13
Time
20m
Serves
3
Recipe by Isra Al-Salem
Ingredients
13
Time
20m
Serves
3
540 ml
Canned Chickpeas
drained and rinsed
5
Ice Cubes
2
Garlic Cloves
2 Tbsp
Lemon Juice
1/3 cup
Tahini
1 tsp
Cumin
Appetizer
Vegan
Snack
1/2 tsp
Sea Salt
or more to taste
1/8 tsp
Black Pepper
1 Tbsp
Extra-Virgin Olive Oil
1 small
Shallot
diced finely
1/4 cup
Toasted Walnuts
roughly chopped
1 Tbsp
Tomato Paste
1 pinch
Sea Salt
1
Add chickpeas, ice cubes, garlic, and lemon juice to a food processor. Blend until smooth and combined.
2
Add tahini, cumin, salt, and pepper. Blend 2–3 minutes until pale and creamy. Taste and adjust as needed.
3
Heat olive oil in a small pan over medium-low. Sauté shallot with a pinch of salt until soft, 3–4 minutes. Add walnuts and toast lightly for 1–2 minutes. Stir in tomato paste and cook 1 minute until everything is coated. Remove from heat.
4
Spoon hummus into a bowl, create a well in the centre. Spoon walnut topping into the well. Drizzle with olive oil and finish with flaky salt.
Isra Al-Salem is a Toronto-based clinical holistic nutritionist, recipe developer, and international wellness expert. She has been a consultant in the health and wellness industry for the past 6 years. She has worked with wellness start-ups, restaurants, and culinary businesses to develop recipes and menus that are appetising and nutritious for various health conditions and a range of diverse palates. She is also a food photographer, stylist, and yoga, meditation and Barre instructor.
