1-1/2 cup walnuts
2-1/2 tablespoons olive oil separated
1 cup hot chicken broth (or vegetable broth for vegan)
6 whole green onions
1/2 yellow onion, sliced into 4 equal pieces
5 cloves fresh garlic
2 teaspoon pink Himalayan sea salt
1 teaspoon black pepper
Preheat oven to 350 degrees Fahrenheit. Using a small baking sheet, spread out 1 tablespoon olive oil. Lay out the onion sliced, garlic cloves, and green onions.
Bake for 15 minutes.
While the onions and garlic are baking, add 1/2 tablespoon of the olive oil to a small saute pan. Cook the walnuts over medium heat for 3-5 minutes, constantly turning and being cautious not to burn them. You want to have them just slightly brown.
Remove immediately and put them into your food processor. Add in the cooked onions, garlic, salt, and pepper.
While running the food processor, stream in your hot broth and remaining 1 tablespoon of olive oil.
Pulse until a smooth "dip" texture is achieved. Test taste add more salt and pepper if desired.