Hazelnut Hummus Recipe

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.


Hazelnut Hummus


Hazelnut Hummus Recipe:
Prep Time
20 mins
Total Time
20 mins
Course: Appetizer
Cuisine: Fusion
Keyword: Hazelnut Hummus Recipe
Servings: 2 cups
  • 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)
To Toast Hazelnuts:
  1. 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.

To Prepare Hummus:
  1. 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.

  2. Makes 2 cups hummus. 


Sources:  This recipe is from the March 2006 Sunset Magazine.  Recipe is by Juliette Mulholland 0f Corvallis, OR.  Photo by Karen Steffens of Sunset Magazine.

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