In a small skillet cook garlic in hot oil for 30 seconds over medium heat.
In a food processor combine 1/2 cup of the toasted walnuts and the oil and garlic mixture. Cover and process until a smooth paste forms. Add chickpeas, lemon juice, salt, and pepper. Cover and process until smooth, scraping sides of bowl as needed.
Transfer hummus to a serving bowl. Stir in parsley and oregano. Sprinkle with remaining 1/4 cup walnuts and serve with vegetable dippers.