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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This nutty take on hummus can be served with pita chips, crudités, or crackers. Ingredients:
1 cup toasted hazelnuts (about 4 oz.; see below) or 1/4 cup hazelnut butter |
1 can (14 oz.) garbanzos, rinsed and drained |
3 tablespoons extra-virgin olive oil |
1 clove garlic, chopped |
1 tablespoon chopped parsley |
2 tablespoons lemon juice |
salt and pepper |
1 tablespoon hazelnut oil (optional) |
Directions:
1. 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.
2. 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.
3. Note: Nutritional analysis is per tablespoon.
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