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Photo of Hazelnut Hummus by Chef Clay Smith by WW

Hazelnut Hummus by Chef Clay Smith

1
Points® value
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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