I was reading the current issue of Sunset and saw this recipe, ran to the kitchen to make it, and loved it. It's attributed to Juliette Mulholland of Corvallis, OR, and I've made notes about my additions (R
plus I've altered the directions:
Hazelnut Hummus
1 cup toasted, skinned, hazelnuts (about 4 oz) or 1/4 cup hazelnut butter
1 can (14 oz) garbanzo beans, rinsed and drained
3 tablespoons extra virgin olive oil
1 clove garlic, chopped (R: remove the germ if you don’t want garlic re-verb)
1 tablespoon chopped fresh flat leaf parsley
2 tablespoons fresh lemon juice
Salt and pepper (R: for those who 'collect' pepper, the fruitier the pepper the better the result)
1 tablespoon hazelnut oil (optional, R: I say necessary, LOL)
R: finely minced preserved lemon
In a food processor, chop the hazelnuts, reserve a tablespoon for garnish, then process hazelnuts until smooth (however with hazelnut butter on hand, this is a snap to make). Add garbanzos, olive oil, garlic, parsley, and lemon juice, and process again until smooth. Add water, 1 tablespoon at a time, to thin to desired consistency. Add salt and pepper to taste (in this case, the fruitier the pepper you use, the better the effect). Do taste, I found that the ratio of lemon juice to hazelnut is Really important and you may need to add more lemon to get a great, rather than ho-hum, result. Transfer to serving bowl. Drizzle with hazelnut oil and garnish with reserved chopped hazelnut and preserved lemon (looks best if you do a circular design rather than mix the hazelnut & lemon).
I took spoonfuls to try other variations: adding sesame oil (OK but wasn't necessary), adding a pinch of cayenne (great as a bottom note), adding smoked paprika (great variation but the lemon hazelnut was great on its own too), next time I'll try using chicken stock (for slightly richer flavor), or cashew butter.
The preserved lemon was a great addition, they're very expensive to buy, but very easy to make, it's literally putting quartered lemons into a canning jar, adding fine sea salt, filling with lemon juice, capping the jar and letting it sit in the fridge, they keep indefinitely.
Nut butters are expensive (I keep them on hand for quickly filling chocolates or to use making Thai dressings) but you don't need perfectly smooth nut butter for this recipe so the version you make in your food processor is fine for this.
Enjoy!
plus I've altered the directions:Hazelnut Hummus
1 cup toasted, skinned, hazelnuts (about 4 oz) or 1/4 cup hazelnut butter
1 can (14 oz) garbanzo beans, rinsed and drained
3 tablespoons extra virgin olive oil
1 clove garlic, chopped (R: remove the germ if you don’t want garlic re-verb)
1 tablespoon chopped fresh flat leaf parsley
2 tablespoons fresh lemon juice
Salt and pepper (R: for those who 'collect' pepper, the fruitier the pepper the better the result)
1 tablespoon hazelnut oil (optional, R: I say necessary, LOL)
R: finely minced preserved lemon
In a food processor, chop the hazelnuts, reserve a tablespoon for garnish, then process hazelnuts until smooth (however with hazelnut butter on hand, this is a snap to make). Add garbanzos, olive oil, garlic, parsley, and lemon juice, and process again until smooth. Add water, 1 tablespoon at a time, to thin to desired consistency. Add salt and pepper to taste (in this case, the fruitier the pepper you use, the better the effect). Do taste, I found that the ratio of lemon juice to hazelnut is Really important and you may need to add more lemon to get a great, rather than ho-hum, result. Transfer to serving bowl. Drizzle with hazelnut oil and garnish with reserved chopped hazelnut and preserved lemon (looks best if you do a circular design rather than mix the hazelnut & lemon).
I took spoonfuls to try other variations: adding sesame oil (OK but wasn't necessary), adding a pinch of cayenne (great as a bottom note), adding smoked paprika (great variation but the lemon hazelnut was great on its own too), next time I'll try using chicken stock (for slightly richer flavor), or cashew butter.
The preserved lemon was a great addition, they're very expensive to buy, but very easy to make, it's literally putting quartered lemons into a canning jar, adding fine sea salt, filling with lemon juice, capping the jar and letting it sit in the fridge, they keep indefinitely.
Nut butters are expensive (I keep them on hand for quickly filling chocolates or to use making Thai dressings) but you don't need perfectly smooth nut butter for this recipe so the version you make in your food processor is fine for this.
Enjoy!