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Hummus With Walnut Butter

Updated on October 25, 2017
Marie Flint profile image

Marie has been vegan for over five years and enjoys experimenting with traditional recipes.

I love a good hummus; it's versatile for sandwiches, chips, and as a vegetable spread. Garlic is nature's antibiotic that does not threaten the intestinal flora necessary for the body's digestion and defense.

I had cooked the garbanzo beans two nights prior to making this recipe by using the soak-overnight method after sorting and washing them, then I strained the first water, as the first water contains bean sugars that cause gas. I cooked them about 1 1/2 hours (heat can be turned off after reaching boiling point and allowing them to steep, then repeating this two or three times until the 1 1/2 hours are completed; beans should be soft and easy to chew).

I didn't have any tahini, the traditional ingredient of hummus, so I used the walnuts I had on hand. Nor did I have table salt or salty soy sauce handy, so I used the brine from canned, green olives. I was very pleased with a hummus having slightly more texture than the varieties available at the grocery store.

5 stars from 1 rating of Walnut Hummus
Fresh walnut hummus on celery sticks. Yum!
Fresh walnut hummus on celery sticks. Yum!

Cook Time

Prep time: 12 min
Ready in: 12 min
Yields: 2 1/2 cups


  • 2 cups garbanzo beans (chickpeas), cooked and strained
  • 1 cup walnut halves, raw, unsalted
  • 2 cloves garlic, fresh and minced
  • 3 tablespoons safflower oil, cold pressed
  • 3 tablespoons lemon juice, pure
  • 1/4 cup olive oil, extra virgin, 100%
  • 3 tablespoons brine, green olive water
The Ninja blender I use has a food-processor-type blade.
The Ninja blender I use has a food-processor-type blade.

Walnut Hummus

  1. Put the cup of raw walnut halves or pieces into a food processor or blender with the minced garlic and 3 T safflower oil.
  2. Blend about 20 seconds; stir if necessary. Mixture should be smooth and homogenous.
  3. Clean and press the garlic cloves into the walnut butter.
  4. Add the garbanzos, lemon juice, olive oil, and brine.
  5. Blend all ingredients together, about 20 seconds. Mixture should be smooth and homogenous.
The yield is about 2 1/2 cups.
The yield is about 2 1/2 cups.

Nutritional Value of Commercial Hummus

Nutrition Facts
Serving size: 1 tablespoon
Calories 25
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 2 g1%
Sugar 0 g
Fiber 1 g4%
Protein 1 g2%
Cholesterol 0 mg
Sodium 57 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

The above nutritional values also include 1% of the daily recommended value (DRV) for calcium and 2% DRV for iron, based on a 2,000 calorie diet.

The difference between my recipe and the commercial hummus is that my recipe is going to be better nutritionally because of the high linoleic acid available in the fresh oils. Walnuts, too, are a good brain food, according to Dr. Oz.

To read more about the nutritional benefits of walnuts and other nuts, be sure to check out this link:

Credits (nutritional values of commercial hummus)

All photos are my own work.


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    • Marie Flint profile image

      Marie Flint 3 years ago from Jacksonville, Florida USA

      Thank you for stopping by and commenting, Silva. I'm especially grateful for the votes.

      I love to experiment with substitutions, but the result isn't always what I've hoped. This one was delicious, but you have to like hummus on some level--and garlic! I'm glad you do.


    • Silva Hayes profile image

      Silva Hayes 3 years ago from Spicewood, Texas

      This sounds so good! I love hummus, and I appreciate recipes where you can substitute, because I sometimes don't have all the ingredients. I usually don't have Tahini, which is expensive, but after all, it's just ground up sesame seeds, sort of like peanut butter is just ground up peanuts. So it makes sense that we could substitute some other type of ground up nut for the Tahini. I also like the sound of the green olive brine. I particularly like to make roasted red pepper hummus. Thanks for the recipe! Voted Up, Useful, and Interesting.

    • Marie Flint profile image

      Marie Flint 3 years ago from Jacksonville, Florida USA

      Au fait, we develop tastes for different food recipes. I like hummus because of the garbanzos (chick peas) and garlic. The olive oil, which has a fairly heavy and distinct flavor, is great too. This recipe is a little grainier than traditional hummus recipe with just garbanzos, but I found it very palatable. These dips, by the way, are quite healthy, especially on raw, crisp greens. I hope you get to try the recipe and enjoy it.

      Thank you so much for reading and commenting.

    • Au fait profile image

      C E Clark 3 years ago from North Texas

      I've only tasted hummus a couple of times and it was OK, but I'm still sort of on the fence with it. This recipe sounds good and I like all the ingredients, so maybe this will be the thing that pushes me over to the hummus side . . .

    • Marie Flint profile image

      Marie Flint 4 years ago from Jacksonville, Florida USA

      Actually, Torrilynn, I used a little safflower oil to make the walnut "butter," which served as a substitute for the usual tahini that most recipes incorporate. The majority of oil is, indeed, virgin olive oil. --Blessings!

    • torrilynn profile image

      torrilynn 4 years ago

      Thanks for the fan mail. I love love love your hubs and thanks for following me. I love hummus never thought to use walnut oil, i always go out to eat and get hummus with the pita bread and olive oil. Best of Wishes and Happy Holidays.

    • Eiddwen profile image

      Eiddwen 4 years ago from Wales

      Interesting and very useful Marie.


    • Marie Flint profile image

      Marie Flint 4 years ago from Jacksonville, Florida USA

      Rayne, hummus is a Middle Eastern spread made from garbanzo beans (chickpeas). Chickpeas are the largest bean in the common three-bean salad made with vinaigrette. Usually, hummus is made with some tahini (ground sesame seeds) in it. Often you can find ready-made hummus in the deli section at your grocer's. Flavors vary slightly depending on the ingredients and their proportions, but if you like garlic, you'll like hummus. Of course, I always prefer the fresh, in-store preparations without the preservatives.

    • profile image

      Rayne123 4 years ago

      Great recipe, however this is the first time I have heard of hummus.

      What exactly is it. This does look great.

    • Marie Flint profile image

      Marie Flint 4 years ago from Jacksonville, Florida USA

      Some people don't like garlic. Both onions and garlic are avoided in yogic diet; these spices are believed to be too stimulating for the yogic path. However, garlic is also good for the heart, which I didn't mention in my hub.

      And, that picture with the celery? I used two stalks of celery and about 3 tablespoons of my fresh walnut hummus. It's so good, I'm going for seconds!