Hazelnut Hummus

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
10%
Hazelnut Hummus
20 min.
20
89kcal

Suggestions


If you're looking for a delightful and nutritious dip that will impress your friends and family, look no further than this scrumptious Hazelnut Hummus! Perfectly aligning with vegan, vegetarian, gluten-free, and dairy-free diets, this dish not only caters to various dietary preferences but also bursts with flavor.

Crafted with simple yet wholesome ingredients, this hummus takes the classic recipe to new heights by incorporating toasted hazelnuts. The earthy, nutty flavor of hazelnuts combined with the creamy texture of garbanzo beans brings a unique twist to traditional hummus that you won't be able to resist. Plus, it makes for an excellent party appetizer or a healthy snack option anytime!

In just 20 minutes, you can whip up a generous batch that serves 20 people! Whether you're hosting an elegant antipasti platter, a casual gathering with friends, or simply searching for a nutritious snack to enjoy, this Hazelnut Hummus is sure to satisfy every palate.

With hints of garlic and fresh parsley, drizzled with the richness of olive oil, each bite is a heavenly experience. Don't forget to adjust the seasoning to your taste for a personalized touch. Serve it alongside fresh vegetables, crackers, or spread it on your favorite bread. Give this delicious hummus a try and watch it disappear in no time!

Ingredients

  • 14 oz garbanzos rinsed drained canned
  • clove garlic chopped
  • cup hazelnuts or toasted ( 4 oz.; see below)
  • tablespoons juice of lemon 
  • tablespoons olive oil extra-virgin
  • tablespoon parsley chopped
  • 20 servings salt and pepper 

Equipment

  • food processor
  • oven
  • kitchen towels

Directions

  1. To toast the hazelnuts, bake in a 375 oven until golden under skins (break one to test), 10 to 15 minutes. When cool enough to handle, rub in a kitchen towel to remove as many skins as possible.
  2. In a food processor, whirl hazelnuts until smooth.
  3. Add garbanzos, olive oil, garlic, parsley, and lemon juice, and whirl again until smooth.
  4. Add water, 1 tablespoon at a time, to thin to desired consistency.
  5. Add salt and pepper to taste.
  6. Drizzle with hazelnut oil, if desired.

Nutrition Facts

Calories89kcal
Protein11.45%
Fat60.29%
Carbs28.26%

Properties

Glycemic Index
5.14
Glycemic Load
1.09
Inflammation Score
-2
Nutrition Score
4.6873913212963%

Flavonoids

Cyanidin
0.4mg
Catechin
0.07mg
Epigallocatechin
0.17mg
Epicatechin
0.01mg
Epigallocatechin 3-gallate
0.06mg
Eriodictyol
0.07mg
Hesperetin
0.22mg
Naringenin
0.02mg
Apigenin
0.43mg
Myricetin
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:89.41kcal
4.47%
Fat:6.27g
9.64%
Saturated Fat:0.61g
3.82%
Carbohydrates:6.61g
2.2%
Net Carbohydrates:4.5g
1.64%
Sugar:1.25g
1.39%
Cholesterol:0mg
0%
Sodium:195.37mg
8.49%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.68g
5.36%
Manganese:0.58mg
28.92%
Folate:41.52µg
10.38%
Copper:0.17mg
8.71%
Vitamin E:1.28mg
8.5%
Fiber:2.1g
8.42%
Vitamin K:6.19µg
5.9%
Phosphorus:51.2mg
5.12%
Iron:0.89mg
4.92%
Magnesium:19.54mg
4.88%
Vitamin B1:0.06mg
4.16%
Vitamin B6:0.06mg
3.2%
Zinc:0.46mg
3.04%
Potassium:101.86mg
2.91%
Vitamin C:1.53mg
1.85%
Calcium:17.34mg
1.73%
Selenium:0.9µg
1.29%
Vitamin B2:0.02mg
1.17%
Vitamin B5:0.12mg
1.15%
Vitamin B3:0.22mg
1.09%
Source:My Recipes