Treat yourself to these simple, healthy recipes for a quick brunch session.

Recipes and photographs: Courtesy California Walnuts

Toasted Walnut Hummus

Ingredients

• 1/2 cup walnuts
• 3 tbsp extra virgin olive oil
• 1 garlic clove, quartered
• 350 gm chickpeas or garbanzo beans, drained and rinsed
• 1/2 tsp orange zest
• 1/4 cup orange juice
• 1 tsp salt
• 1/4 tsp black pepper

Method

• Toast walnuts in 170°C oven for 8 minutes or until golden brown. Cool to room temperature.
• Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.
• Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
• Serve hummus in a small serving bowl alongside toasted pita bread or with a variety of colourful raw vegetables.

Walnut and Roasted Carrot Hummus

Ingredients

For the hummus

• 200 gm carrots, cut into sticks
• 1 tsp cumin seeds
• 1 tbsp extra virgin olive oil
• 400 gm tin chickpeas, drained
• 2 tbsp tahini
• Juice of 1 lemon
• 80 gm walnuts, toasted
• Water
• Salt and pepper to taste

To serve

• A handful of green olives, roughly chopped
• 2 slices of preserved lemons, thinly sliced
• Small bunch coriander, roughly chopped or torn
• Additional extra virgin olive oil (optional)

Method

• Preheat the oven to 180°C.
• Place the carrots onto a small roasting tray and sprinkle over the cumin and olive oil. Roast in the oven for 25 to 30 minutes, or until tinged golden.
• Place the roasted carrots, chickpeas, tahini, lemon juice and 50 gm walnuts into a food processor and blitz until smooth, adding in a splash of water if you need to loosen the mixture a little.
• Season to taste with salt and pepper.
• Spoon the hummus into your chosen container, then top with the olives, preserved lemon slices, coriander and leftover walnuts.
  Drizzle over some extra olive oil and serve.