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Tahini and Hazelnut Dip

 

23

Yield

6

servings

Prep

10

min

Cook

5

min

Ready

3

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

1 cup hazelnuts (filberts)
shelled
2 medium garlic
cloves, minced
*
cup tahini (sesame paste)
*
¼ cup lemon juice
fresh
½ cup 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 12286% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 8%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 10%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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