Hazelnut Hummus

Hazelnut Hummus
Karen Steffens
Yields Makes 2 cups Prep Time 20 mins
AuthorJuliette Mulholland, Corvallis, OR,
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)
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories42
% Daily Value *
Total Fat 3.8g5%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 14mg1%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.6g3%
Protein 0.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

Note: Nutritional analysis is per tablespoon.

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)
Hazelnut Hummus
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