Makes 2 cups, about 24 servings as a dip.

1/2 cup walnuts
3 tablespoons walnut oil
1 garlic clove, quartered
14-ounce can chickpeas (garbanzo beans), drained and rinsed
1/2 teaspoon orange zest
1/4 cup orange juice
1 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
6 pita bread rounds (6-inch diameter), cut into eighths, toasted, optional
Crudites, selection of raw vegetables, if desired

Toast walnuts in 350 F oven for 8 minutes or until golden brown. Cool to room temperature. Combine toasted walnuts with oil and garlic; puree in food processor or blender until smooth. Add chickpeas, orange zest, orange juice, salt and pepper; continue to blend to an even, creamy consistency. Adjust seasoning, if necessary smooth. Serve hummus in a small serving bowl beside toasted pita bread and-or with crudites, as desired.