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Brain-Boosting Hummus with Walnuts Recipe


Chick peas, walnuts, olive oil, lemon juice and turmeric make this delicious dip a brain-boosting bonanza. Great for a late afternoon snack or a light lunch. It’s quick to make and keeps in the fridge for several days.

Makes about 8 ¼ c. servings.

1 15 oz. can chickpeas, drained
¼ c. walnuts
3 T. lemon juice
3 T. olive oil
2 cloves garlic
½ tsp cumin, ground
½ tsp coriander, ground
½ tsp. turmeric
1/8 tsp. cayenne pepper
Salt to taste

  • Combine all ingredients in a food processor and process until mostly smooth, with some chunks. If needed, add a bit of water to thin.
  • Dish out and drizzle with a bit of olive oil before serving.
  • Serve with raw veggies and whole wheat pita bread.

Nutritional Information per Serving: 160 calories, 16 g carbohydrates, 5.3 g protein, 8.8 g fat (1.1 g saturated), 0 mg cholesterol, 4.4 g fiber, 300 mg sodium.

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3 responses to “Brain-Boosting Hummus with Walnuts Recipe”

  1. […] tea (use the whole root, available from some Asian and natural food stores), add it to rice, hummus or try it out in my recipe for Raw Kale Salad with […]

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