Walnut Humus

-½ cup Crop Tote Walnuts, toasted -19 oz Crop Tote Chick Peas Cooked -¼ cup Italian salad dressing -½ teaspoon cayenne pepper In a blender or food processor, puree walnuts, chickpeas, salad dressing and cayenne pepper together until smooth. Serve with vegetable sticks or pita triangles. Add paprika and lemon for taste.