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TAHINI AND HAZELNUT DIP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dips Russian
Ethnic
Amount Measure Ingredient -- Preparation Method
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1 c Shelled Hazelnuts
2 md Cloves Garlic, Minced
1/3 c Tahini
1/4 c Fresh Lemon Juice
1/2 c -- Water, Or As Needed
Salt To Taste
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.
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