• 2servings
  • 42calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup toasted hazelnuts (about 4 oz.; see below) or 1/4 cup hazelnut butter

  2. 1 can (14 oz.) garbanzos, rinsed and drained

  3. 3 tablespoons extra-virgin olive oil

  4. 1 clove garlic, chopped

  5. 1 tablespoon chopped parsley

  6. 2 tablespoons lemon juice

  7. Salt and pepper

  8. 1 tablespoon hazelnut oil

Instructions Jump to Ingredients ↑

  1. 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.

  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. Note: Nutritional analysis is per tablespoon.


Send feedback