This nutty take on hummus can be served with pita chips, crudités, or crackers.
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)
How to Make It
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.