Hazelnut Hummus
Karen Steffens
YieldsMakes 2 cupsPrep Time20 mins
AuthorJuliette Mulholland, Corvallis, OR,
This nutty take on hummus can be served with pita chips, crudités, or crackers.

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)

Directions

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.

Hazelnut Hummus