Hazelnut Hummus - Hummus Recipe


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


Photo by Karen Steffens of Sunset Magazine.

This recipe is from the March 2006 Sunset Magazine. Recipe is by Juliette Mulholland, Corvallis, OR. This is a great version of hummus.

Hazelnut Hummus

More delicious Hummus Recipes and Appetizer Recipes for more great appetizer ideas.




Hazelnut Hummus Recipe

Recipe Type: Appetizer, Hummus, Hazelnuts, Chickpeas
Yields: 2 cups
Prep time: 20 min


Ingredients:

1 cup toasted hazelnuts (about 4 ounces) or 1/4 cup hazelnut butter
1 can (14 ounce) garbanzo beans (chickpeas), rinsed and drained
3 tablespoons extra-virgin olive oil
1 clove garlic, chopped
1 tablespoon chopped flat-leaf parsley
2 tablespoons freshly-squeezed lemon juice
Coarse salt and freshly ground 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 (or hazelnut butter) 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.

Makes 2 cups hummus.