Hazelnut Hummus by Chef Clay Smith
1
Points®
Total time: 18 min • Prep: 5 min • Cook: 10 min • Serves: 18 • Difficulty: Easy
Ingredients
Canned drained chickpeas
2 can(s), (2 x 540mL cans)
Shelled hazelnuts
100 gm
Tahini
2 tbsp(s)
White wine vinegar
2 tsp(s), or red wine vinegar
Ground nutmeg
1 tsp(s)
Water
1 cup(s)
Table salt
2 tsp(s), or 3 tsp (to taste)
Instructions
1
Pre-heat oven to 350 degrees Fahrenheit.
2
Place hazelnuts on unlined baking sheet and bake in oven for 8-10 minutes or until darkened in colour, stirring halfway through.
3
Drain chickpeas.
4
Add chickpeas, tahini and baked hazelnuts into food processor and blend until mixture is completely combined.
5
Add nutmeg, salt, water and vinegar into food processor and blend until desired consistency.
6
Serve with fresh vegetables, fruit, toast, breads or crackers.
7
Serving size: 1/3 cup of hummus
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