Karen Steffens Photo by: Karen Steffens

Hazelnut Hummus

This nutty take on hummus can be served with pita chips, crudités, or crackers.

Sunset MARCH 2006

  • Yield: Makes 2 cups
  • Prep time: 20 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 81%
  • Protein: 0.9g
  • Fat: 3.8g
  • Saturated fat: 0.3g
  • Carbohydrate: 1.9g
  • Fiber: 0.6g
  • Sodium: 14mg
  • Cholesterol: 0.0mg

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Hazelnut Hummus Recipe