ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hazelnut Hummus

Karen Steffens
Prep time 20 mins
Yield Makes 2 cups
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 Information

  • calories 42
  • caloriesfromfat 81 %
  • protein 0.9 g
  • fat 3.8 g
  • satfat 0.3 g
  • carbohydrate 1.9 g
  • fiber 0.6 g
  • sodium 14 mg
  • cholesterol 0.0 mg

How to Make It

  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.