Walnut Hummus
SERVES 14 (2 Tbsp. each)In a small skillet heat 3 Tbsp. walnut oil over
medium heat. Add 2 cloves garlic, minced;
cook 30 seconds. Remove from heat. In a food
processor combine^1 ⁄ 3 cup chopped toasted
walnuts and the oil-garlic mixture. Cover;
process until a smooth paste forms. Add 15 oz.
garbanzo beans (chickpeas) (1 can), rinsed and
drained;^1 ⁄ 4 cup lemon juice;^1 ⁄ 4 tsp. salt; and(^1) ⁄ 4 tsp. black pepper. Cover and process until
smooth, scraping sides of bowl as needed.
Transfer hummus to a serving bowl. Stir in
(^1) ⁄ 4 cup snipped fresh Italian parsley and
2 tsp. snipped fresh oregano. Serve with
assorted vegetable dippers (such as endive,
sweet peppers, broccoli, carrots, and radishes).
PER SERVING:
69 CAL. | 5 G TOTAL
FAT (0 G SAT. FAT)
0 MG CHOL. | 77 MG
SODIUM | 5 G CARB.
1 G FIBER
1 G SUGARS
2 G PRO.
Herb-Toasted Walnuts
SERVES 8 (1 Tbsp. each)
Place^1 ⁄ 2 cup coarsely chopped
walnuts in a small nonstick
skillet. Drizzle with^1 ⁄ 2 tsp.
walnut oil or olive oil; sprinkle
with 2 tsp. snipped fresh thyme or
(^1) ⁄ 2 tsp. dried thyme, crushed, and
(^1) ⁄ 4 tsp. salt. Toss to coat. Heat over medium heat
3 to 4 minutes or until walnuts are lightly toasted,
stirring frequently. Cool before serving.
PER SERVING: 51 CAL. | 5 G TOTAL FAT (0 G SAT. FAT)
0 MG CHOL. | 73 MG SODIUM | 1 G CARB. | 1 G FIBER
0 G SUGARS | 1 G PRO.
SERVES 15 (2 bites each)
In a bowl stir together 1 cup chopped toasted walnuts, 6 Tbsp. chopped
dried apricots, and 4 tsp. fi nely chopped crystallized ginger. Drizzle with
(^1) ⁄ 4 cup honey and sprinkle with (^1) ⁄ 4 tsp. ground nutmeg; toss to coat. Spoon
evenly into 30 baked miniature phyllo dough shells (two 1.9-oz. pkg.).
TO MAKE AHEAD Prepare as directed. Place bites in a single layer in an
airtight container; cover. Store in the refrigerator up to 2 days.
PER SERVING: 53 CAL. | 3 G TOTAL FAT (1 G SAT. FAT) | 3 MG CHOL.
6 MG SODIUM | 6 G CARB. | 0 G FIBER | 4 G SUGARS | 1 G PRO.