Hazelnut Hummus
Hazelnut Hummus Makes 2 ½ cups Ingredients • • • • • • • •
1 cup toasted raw, unsalted hazelnuts (see tips below) 1 can (15oz) low-sodium garbanzo beans, drained and rinsed ½ cup tahini 3 tbsp extra-virgin olive oil 1 clove garlic, chopped 1 tbsp fresh parsley, chopped 2 tbsp fresh lemon juice Sea salt and cracked black pepper to taste
1. Add all ingredients except for salt and pepper to a food processor. Whirl until smooth. If needed, add water in small increments to thin mixture to desired consistency. Add salt and pepper to taste. Brian’s Tips •
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To toast the hazelnuts, spread nuts evenly over a parchment paper lined baking sheet. Bake at 375 degrees for approximately 10-15 minutes. Remove from oven, allow to cool. When cool enough to handle, place nuts in a towel and rub together to remove as many skins as possible. Serve with 100% whole grain crackers or raw vegetables.
1 cup toasted raw, unsalted hazelnuts (see tips below) 1 can (15oz) low-sodium garbanzo beans, drained and rinsed ½ cup tahini 3 tbsp extra-virgin olive oil 1 clove garlic, chopped 1 tbsp fresh parsley, chopped 2 tbsp fresh lemon juice Sea salt and cracked black pepper to taste
1. Add all ingredients except for salt and pepper to a food processor. Whirl until smooth. If needed, add water in small increments to thin mixture to desired consistency. Add salt and pepper to taste. Brian’s Tips •
•
To toast the hazelnuts, spread nuts evenly over a parchment paper lined baking sheet. Bake at 375 degrees for approximately 10-15 minutes. Remove from oven, allow to cool. When cool enough to handle, place nuts in a towel and rub together to remove as many skins as possible. Serve with 100% whole grain crackers or raw vegetables.
