Hazelnut Hummus

• 1 cup toasted hazelnuts (about 4 oz.; see below) or 1/4 cup hazelnut butter
• 1 can (14 oz.) garbanzos, rinsed and drained
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, chopped
• 1 tablespoon chopped parsley
• 2 tablespoons lemon juice
• Salt and pepper
• 1 tablespoon hazelnut oil (optional)

1. To toast the hazelnuts, bake in a 375u0b0 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.

hazelnuts, garbanzos, extravirgin olive oil, clove garlic, parsley, lemon juice, salt, hazelnut oil

Taken from www.myrecipes.com/recipe/hazelnut-hummus (may not work)