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

Juliette Mulholland, Corvallis, OR
This Story Originally Appeared On sunset.com

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Credit: Karen Steffens

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

42 calories; calories from fat 81%; protein 0.9g; fat 3.8g; saturated fat 0.3g; carbohydrates 1.9g; fiber 0.6g; sodium 14mg.
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