Hazelnut Hummus

1. 1

   To toast the hazelnuts, bake in a 375u00b0 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.

2. 2

   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.

3. 3

   Note: Nutritional analysis is per tablespoon.

* Per serving · 4 servings · Values may vary.

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