Tahini & Hazelnut Dip Recipe


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Tahini & Hazelnut Dip Recipe from the Recipes 4U Cookbook

 

Tahini & Hazelnut Dip Recipe

Recipe 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

Recipe 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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Tahini & Hazelnut Dip Recipe Category from Recipes 4U

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This Tahini & Hazelnut Dip Recipe is one of our Dip Recipes, which are collected from visitor submissions and `free to use` sources. It goes without saying that, with over 50,000 recipes in our cookbook it is not possible to prepare every single recipe on our web site, so please exercise caution and use common sense. If you spot any thing that looks wrong, please tell us.


 

Tahini & Hazelnut Dip Recipe

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