Walnut Spread

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


425g chickpeas (pre-cooked or tinned)
55ml olive oil
115g chopped walnuts
2 tbsp. lemon juice
A large handful of fresh basil leaves
¼ tbsp. each salt and pepper


Drain beans, reserving liquid. In food processor, combine 1/4 cup reserved liquid with remaining ingredients.

Cover and process, scraping down sides and adding liquid as needed to make a smooth mixture. Store in refrigerator 4-5 days.

Serve with rice crackers and/or raw baby carrots, cucumber sticks, and fresh string beans (or any raw veggie you like).

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