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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.
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.
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