Hazelnut Hummus

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Hazelnut Hummus

 

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)

 

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.

 

Yield: Makes 2 cups

 

CALORIES 42 (81% from fat); FAT 3.8g (sat 0.3g); PROTEIN 0.9g; CHOLESTEROL

0.0mg; SODIUM 14mg; FIBER 0.6g; CARBOHYDRATE 1.9g

 

Source: Sunset, MARCH 2006

Formatted by Chupa Babi: 03.05.08

 

This nutty take on hummus can be served with pita chips, crudités, or crackers.

Prep and Cook Time: 20 minutes to roast and skin nuts, 10 minutes to prepare

hummus.

 

 

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