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Hazelnut Hummus (hits: 2018 )
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| Serves |
2 cups |
| Entered/Updated |
2006-11-11 01:23:45 |
| Added by erin | Country/Provence not provided |
Ingredients:
1 cup toasted hazelnuts (about 4 oz; see notes) or 1/4 cup hazelnut butter
1 can (14 oz.) garbanzos, rinsed and drained
3 Tbsp extra-virgin olive oil
1 clove garlic, chopped
1 Tbsp chopped parsley
2 Tbsp lemon juice
salt and pepper
1 Tbsp hazelnut oil (optional) |
Instructions:
In a food processor, whirl hazelnuts until smooth. Add garbanzos, olive oil, garlic, parsley, and lemon juice, and whirl again until smooth. Add water, 1 tablespoon at a time, to thin to desired consistency. Add salt and pepper to taste. Drizzle with hazelnut oil, if desired. |
Notes:
To toast the hazelnuts, bake in a 375-degree oven until golden under skins (break one to test), 10 to 15 minutes. When cool enough to handle, rub in a kitchen towel to remove as many skins as possible.
Prep and cook time: 20 minutes to roast and skin nuts, 10 minutes to prepare hummus. |
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