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.
Photo
by Karen Steffens of Sunset Magazine.