5 tablespoons extra virgin olive oil, plus extra for brushing
2 garlic cloves, crushed
40 g (1 3/4 oz) walnuts
400 g (13 oz) can chickpeas, rinsed and drained
1 1/2 tablespoons tahini paste
juice of 1/2 lemon
1/2 tablespoon chopped coriander
salt and pepper
2 wholemeal pitta breads
2 tablespoons sesame seeds
2 large carrots, peeled and cut into batons
4 celery sticks, cut into batons
Heat 4 tablespoons of the oil in a frying pan, add the garlic and cook for 2–3 minutes. Remove from the heat and leave to cool slightly.
Heat a nonstick frying pan over a medium-low heat and dry-fry the walnuts for 3–4 minutes, stirring frequently, until slightly golden and giving off an aroma.
Place the chickpeas, tahini, lemon juice, garlic oil and toasted walnuts in a food processor and process until smooth, adding a little water to loosen the mixture if necessary. Stir in the coriander and season to taste. Spoon into a bowl.
Toast the pitta breads under a preheated medium grill for 4 minutes, then turn over, brush with the remaining oil and sprinkle with the sesame seeds. Toast until golden, then cut into strips.
Serve the hummus with the pitta strips and the carrot and celery sticks.