Directions:
- To toast the hazelnuts, bake in a 375° 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.
- 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.
- Note: Nutritional analysis is per tablespoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1276.54 Kcal (5345 kJ) | ||
| Calories from fat | 1150.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 127.81g | 197% | |
|---|---|---|---|
| Sodium | 63.93mg | 3% | |
| Potassium | 866.96mg | 18% | |
| Total Carbs | 29.15g | 10% | |
| Sugars | 5.52g | 22% | |
| Dietary Fiber | 11.51g | 46% | |
| Protein | 19.29g | 39% | |
| Vitamin C | 24.7mg | 41% | |
| Iron | 6.2mg | 35% | |
| Calcium | 154mg | 15% | |
| Amount Per 100 g | |||
| Calories | 538.51 Kcal (2255 kJ) | ||
| Calories from fat | 485.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.92g | 197% | |
|---|---|---|---|
| Sodium | 26.97mg | 3% | |
| Potassium | 365.73mg | 18% | |
| Total Carbs | 12.3g | 10% | |
| Sugars | 2.33g | 22% | |
| Dietary Fiber | 4.86g | 46% | |
| Protein | 8.14g | 39% | |
| Vitamin C | 10.4mg | 41% | |
| Iron | 2.6mg | 35% | |
| Calcium | 65mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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