Hazelnut Hummus

This nutty take on hummus can be served with pita chips, crudités, or crackers. Prep and Cook Time: 20 minutes to roast and skin nuts, 10 minutes to prepare hummus.

Yield: Makes 2 cups

Ingredients

• 1  cup  toasted hazelnuts (about 4 oz.; see below) or 1/4 cup hazelnut butter
• 1  can (14 oz.) garbanzos, rinsed and drained
• 3  tablespoons  extra-virgin olive oil
• 1  clove garlic, chopped
• 1  tablespoon  chopped parsley
• 2  tablespoons  lemon juice
• Salt and 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 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.

Note: Nutritional analysis is per tablespoon.

Nutritional Information

Calories:

42 (81% from fat)

Protein:

0.9g

Fat:

3.8g (sat 0.3)

Carbohydrate:

1.9g

Fiber:

0.6g

Sodium:

14mg

Cholesterol:

0.0mg