Hazelnut Hummus

Hazelnut Hummus Recipe
Karen Steffens
This nutty take on hummus can be served with pita chips, crudités, or crackers.

Yield:

Makes 2 cups

Recipe from

Recipe Time

Prep: 20 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Juliette Mulholland, Corvallis, OR,

March 2006
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