This Hazelnut Hummus is a great version of hummus. You will totally be surprised at how great tasting hazelnuts are mixed into a hummus dip.
Hazelnuts can be found grown in Europe. In the United States, hazelnuts are only grown in the Pacific Northwest states of Washington and Oregon. To native North westerners like myself, these nuts are known as filberts. Outside of the Northwest, everyone else refers to them as hazelnuts.
- 1 cup (about 4 ounces) hazelnuts, toasted or 1/4 cup hazelnut butter
- 1 (14-ounce) can garbanzo beans (chickpeas), rinsed and drained
- 3 tablespoons olive oil, extra-virgin
- 1 clove garlic, chopped
- 1 tablespoon flat-leaf parsley, chopped
- 2 tablespoons lemon juice, freshly-squeezed
- Coarse salt and freshly ground pepper
- 1 tablespoon hazelnut oil (optional)
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.