Walnut Spread Recipe

Name: Walnut Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked garbanzo beans or 2 cups cannellini beans, 1/4 to 1/2 cup liquid reserved; 1 cup chopped walnuts; 1 cup basil leaves; 3 tablespoons olive oil; 5 teaspoons lemon juice; ½ teaspoon salt; pepper; 1 pinch cayenne; sundried tomato flour tortillas or jalapeno flour tortilla; olive oil

Servings: persons

2 cups cooked garbanzo beans or 2 cups cannellini beans, 1/4 to 1/2 cup liquid reserved
1 cup chopped walnuts
1 cup basil leaves
3 tablespoons olive oil
5 teaspoons lemon juice
½ teaspoon salt
pepper
1 pinch cayenne
sundried tomato flour tortillas or jalapeno flour tortilla
olive oil

1
In a blender or food processor combine beans and 4 tablespoons of reserved liquid and the rest of the ingredients, except the tortillas and olive oil.
2
Cover and blend until nearly smooth.
3
Add a little more liquid if mixture seems stiff.
4
Lightly oil a cookie sheet or two.
5
Preheat oven to 375 degrees.
6
Cut the tortillas into 8-10 wedges and brush with olive oil.
7
Bake on the cookie sheets for about 5-8 minutes or just until lightly colored and crisp.
8
Serve the spread with the tortillas and some celery, carrot sticks and scallions for dipping.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cooked garbanzo beans or 2 cups cannellini beans, 1/4 to 1/2 cup liquid reserved, 1 cup chopped walnuts, 1 cup basil leaves, 3 tablespoons olive oil, and more.

Yes, Walnut Spread falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Walnut Spread

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