Tahini & Hazelnut Dip
Yield
6 servingsPrep
10 minCook
5 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
hazelnuts (filberts)
shelled |
|
| 2 | medium |
garlic
cloves, minced |
*
|
| ⅓ | cup |
tahini (sesame paste)
|
*
|
| ¼ | cup |
lemon juice
fresh |
|
| ½ | cup |
water
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
hazelnuts (filberts)
shelled |
|
| 2 | medium |
garlic
cloves, minced |
*
|
| 79 | ml |
tahini (sesame paste)
|
*
|
| 59 | ml |
lemon juice
fresh |
|
| 118 | ml |
water
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Reserving a few of the best whole Hazelnuts for garnish, pan-roast the remaining nuts in a large skillet, over medium heat, until golden, about 5 minutes.
You can also toast them in a preheated 350℉ (180℃) F oven, on a cookies sheet, for 5 to 7 minutes but pan-roasting will fill your kitchen with the wonderful aroma of Hazelnuts.
Rub the hazelnuts in a kitchen towel to remove the skins.
Grind in a food processor.
In a deep bowl, combine the garlic with the tahini.
Drizzle in the lemon juice, beating with a fork.
Slow drizzle in the water, continuing to beat with a fork, until the mixture si a little thicker than heavy cream.
You might need a little more than ½ cup of water.
Combine the hazelnuts with the tahini.
Add the salt and stir until blended.
Cover and refrigerate for several hours to blend the flavors.
Serve garnished with the reserved Hazelnuts.
