- Yield
- 2 cups
Ingredients
- 1 cup toasted hazelnuts (about 4 oz; see notes) or 1/4 cup hazelnut butter
- 1 can (14 oz.) garbanzos, rinsed and drained
- 3 Tbsp extra-virgin olive oil
- 1 clove garlic, chopped
- 1 Tbsp chopped parsley
- 2 Tbsp lemon juice
- salt and pepper
- 1 Tbsp hazelnut oil (optional)
Instructions
- 1
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.