Karen Steffens
Prep Time
20 Mins
Yield
Makes 2 cups

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

How to Make It

Step 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.

Step 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.

Step 3

Note: Nutritional analysis is per tablespoon.

Ratings & Reviews

JennySmith's Review

JennySmith
November 26, 2009
Followed this recipe pretty thoroughly and found that this hummus lacked moisture and flavor. I used the toasted hazelnuts and ended up putting in LOTS of salt and pepper and at least double of the water, oil and lemon juice the recipe called for. In the end, I thought it tasted poorly and found that it was barely touched at a party I brought it to. Definitely would not make again.