I love to eat this variation of hummus in the fall with grated radishes or pomegranate seeds sprinkled over top. There is something extremely decadent about serving the warm walnuts in the center of this hummus. You’ll want to do it every single time.
— Ana Sortun
On-Demand: Listen to Faith and Ana talk about this hummus (as well as other recipes like Green Apple Fattoush, Sesame Cashew Bars, and Maura Kilpatrick’s Tahini Hot Chocolate) when Ana was a guest on The Faith Middleton Food Schmooze®.
Reprinted with permission from Soframiz by Ana Sortun and Maura Kilpatrick, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photographs copyright © 2016 Kristin Teig