This recipe goes with: Slow-roasted Salmon with Hazelnut Tarator and Roasted Pepper Salad
Makes 2 cups
Process hazelnuts, bread cubes, lemon juice, smashed garlic, and sea salt in a heavy-duty food processor or blender. Add water, and pulse 3 times. With food processor running, gradually add olive oil in a slow, steady stream, processing until smooth. Set aside until ready to use.