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Hazelnut Dip

DelectablePlanet's picture
This is an ideal dip for pita bread, but it’s even better served with raw vegetables, such as celery sticks (or fingers, if you’re entertaining an informal crowd). Be sure to use a good, fresh paprika.
Ingredients
  Hazelnuts 1 1⁄4 Cup (20 tbs)
  Tomato 1 Large, coarsely chopped
  Parsley leaves 1⁄4 Cup (4 tbs), packed
  Garlic 4 Clove (20 gm) (Minced Or Pressed)
  Cayenne 1⁄2 Teaspoon
  Hungarian paprika/Spanish hot paprika 1 Teaspoon
  Sea salt 1 Teaspoon
  Agave nectar 1 Teaspoon
  Sherry vinegar 2 Tablespoon
  Olive oil 2 Tablespoon
  Flax oil 2 Tablespoon
  Vegetables 1 Cup (16 tbs) (For Dipping)
Directions

Soak the hazelnuts in plenty of water overnight or cover with boiling water and let them sit until cool. Drain and rinse with cold water. Spread them out on a towel to dry while you assemble the remaining ingredients.

Place the hazelnuts in a food processor and grind finely. Add the remaining ingredients and process until smooth. Transfer to a bowl, cover and (preferably) allow flavors to develop for about 2 hours before serving.

Place the bowl of dip on a large platter and arrange the raw vegetables around it. Serve at once, or cover tightly and refrigerate until ready to serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Blending
Dish: 
Dip
Ingredient: 
Vegetable
Interest: 
Quick
Servings: 
4

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