Dr. Sebi Cell Food Official: Avocado, Apple, and Walnut Hummus – Page 3 – Dr. Sebi's Cell Food

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Recipes

Avocado, Apple, and Walnut Hummus

A fresh twist on this classic Middle-Eastern dish. The Avocado, Apple, and Walnut Hummus has a light nutty-crunch, balanced citrusy-tones, and a soft creamy texture. Ideal dinner party starter, buffet dish, or snack. The walnut hummus keeps for 3-5 days in the fridge, or freeze in ice-cube trays for an accessible nibble (frozen hummus cubes quickly defrost at room temperature).

Ingredients (serves 4):

  • 3.5 oz (100g) dried garbanzo beans
  • 1 large ripe avocado
  • 2 tablespoons tahini (ground sesame seeds)
  • 2 or small onions, finely chopped
  • 2 key limes, juiced
  • ½ teaspoon of sea salt
  • 1.5 fl oz (50m)l spring water
  • Pinch of cayenne or African bird pepper
  • ¼ apple, diced
  • 4 walnuts
  • 1 cucumber, sliced diagonally (or any approved veggie you'd like to dip!)

Preparation:

  1. Soak dry garbanzo beans overnight (12 hours) in spring water.
  2. Alternatively, unsoaked beans can be cooked in a pressure cooker (45 minutes).

Method:

  1. Cook soaked garbanzo beans in a pan of boiling water (medium heat, 30 minutes) until soft.
  2. Blend cooked garbanzo, avocado, tahini, onion , lime, salt, and water (slowly add more water as needed).
  3. Sprinkle chopped apple, walnuts, and a pinch of cayenne pepper and serve with sliced cucumber.

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