Hummus With Hazelnuts Recipe

Name: Hummus With Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Chickpeas; 2.5 cups Dried Chickpeas; 1.5 tablespoons Baking Soda; The Hummus; 1 recipe amount (above) Chickpeas; 1.5 cup skinned toasted hazelnuts; 1.25 cups Tahini (well stirred); 5 cloves garlic; 1/4 cup lemon juice; 1 teaspoon ground cumin; 1/2 tablespoon chopped fresh thyme leaves; .50 cups or so olive oil; 1/2 cup or more bean cooking liquid; 1 tablespoon sumac + additonal for garnish; 1 teaspoon salt; 1/4 cup chopped fresh mint + parsely

Servings: persons

The Chickpeas
2.5 cups Dried Chickpeas
1.5 tablespoons Baking Soda
The Hummus
1 recipe amount (above) Chickpeas
1.5 cup skinned toasted hazelnuts
1.25 cups Tahini (well stirred)
5 cloves garlic
1/4 cup lemon juice
1 teaspoon ground cumin
1/2 tablespoon chopped fresh thyme leaves
.50 cups or so olive oil
1/2 cup or more bean cooking liquid
1 tablespoon sumac + additonal for garnish
1 teaspoon salt
1/4 cup chopped fresh mint + parsely

1
Whisk baking soda in to 2 cups cold water
2
Place chickpeas in a bowl large enough to fit them leaving about 2-3 inches to the top (i do this to prevent spills because I am clumsy)
3
Pour the baking soda water over the chickpeas, add additional water to just cover
4
Refrigerate over night
5
The next day drain & rinse chickpeas, place in a pot with double their volume of cold water + baking soda and simmer over low heat till soft (2-3 hours)
6
Reserve 1 cup of cooking water
7
If you want the creamiest hummus ever...let chickpeas cool and gently rub with them with a clean kitchen towel to remove the outer skins...this TAKES FOREVER but it is worth it
8
Place chickpeas & hazelnuts in the bowl of a food processor (DON'T FORGET TO RESERVE A HANDFUL OF EACH FOR A GARNISH)
9
Add tahini, garlic, sumac, cumin, lemon juice, thyme & salt
10
Start running the food processor, when the chickpeas & hazelnuts are fairly smooth add olive oil & bean liquid alternatively while processor is running (just like you would a mayonnaise) ....taste & re-season with salt if needed
11
The end result should be a very very smooth and creamy hummus with no lumps or chunks
12
Garnish with whole chickpeas and lightly chopped hazelnuts, a healthy drizzle of olive oil, a sprinkling of chopped herbs & dusting of sumac.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: The Chickpeas, 2.5 cups Dried Chickpeas, 1.5 tablespoons Baking Soda, The Hummus, and more.

Yes, Hummus With Hazelnuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hummus With Hazelnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions