Hazelnut Hummus

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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.

Check out Linda's Appetizer Recipes for more great appetizer ideas.

Hazelnut Hummus

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 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 (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.