Tahini Hazelnut Dip

Ingredients

1 cup shelled hazelnuts 2 medium cloves garlic, minced 1/3 cup tahini 1/4 cup fresh lemon juice 1/2 cup ; water, or as needed 1 salt to taste	Advertisements

Preparation
  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 Degrees
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 1/2 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.

Makes About 3 Cups.
 
  Servings: 6
 

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