½ cup walnuts
4 cups chickpeas, cooked, drained and rinsed
¼ cup fresh lemon juice
1 ea. garlic, finely minced
1 tsp. NutriFit Rockin’ Moroccan Salt Free Spice Blend (For each teaspoon of the Rockin’ Moroccan Spice Blend you may substitute: 1/4 tsp. cumin, 1/4 tsp. cinnamon, 1/4 tsp. coriander, 1/4 tsp. black pepper.)
¼ cup extra virgin olive oil
- Heat a small skillet and toast the walnuts for 3 minutes, or until lightly browned. Set aside to cool.
- Combine the chickpeas, lemon juice, garlic and seasoning in the work bowl of a food processor. Add the walnuts and process again until smooth.
- Add oil in a drizzle, then add water, one tablespoon at a time, until desired thickness is reached. Refrigerate until ready to serve