one 1-pound bag shelled walnuts
1 garlic clove, peeled
1 cup fennel bulb, roughly chopped
Juice of 1 lemon
¼ cup red onion
Salt and pepper to taste
Put all ingredients into the bowl of a food processor fitted with the steel blade. Process until the mixture is the texture of a thick dip, or spread.
Serve with raw vegetables, such as carrot wafers, celery, or jicama slices, or crispy bread or crackers for dipping.
Makes approximately 1-1/2 cups.
(Kim Canavan of Delray Beach makes this for vegan diners. She also suggests this simple non-vegan recipe for stuffed baked dates: Stuff dates with a small piece of your favorite cheese; wrap each one in a thin piece of prosciutto. Bake at 450 on a parchment-lined baking sheet until ham is crisp and cheese has melted; about 13 minutes. Prepare about 3 dates per person.)