Hummus with Hazelnuts

By Aliwaks
February 28, 2013
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Hummus with Hazelnuts

Author Notes: So I was making hummus for a dinner party and I like to garnish with a few whole chickpeas on top, a fact I neglected to remember while I blended them all up. So I looked and discovered a bag of hazelnuts in the fridge and I thought to myself one of these things looks just like the of these things is kinda the same dinner guest was so delighted by it she asked if I would make it again for her son's birthday party... this time I added some hazelnuts to the chickpeas in the hummus itself and remembered to hold back a few chickpeas as toppers...success! You can use canned chickpeas, but since I have discovered dried chickpeas I don't think I can go back to canned unless there's a time issue. Also the removing the skins step is admittedly arduous, messy and a pain on the buttocks however it makes an exemplary hummus.Aliwaks

Serves: 4-6

The Chickpeas

  • 2.5 cups Dried Chickpeas
  • 1.5 tablespoons Baking Soda
  1. Whisk baking soda in to 2 cups cold water
  2. Place chickpeas in a bowl large enough to fit them leaving about 2-3 inches to the top (i do this to prevent spills because I am clumsy)
  3. Pour the baking soda water over the chickpeas, add additional water to just cover
  4. Refrigerate over night
  5. The next day drain & rinse chickpeas, place in a pot with double their volume of cold water + baking soda and simmer over low heat till soft (2-3 hours)
  6. Reserve 1 cup of cooking water
  7. If you want the creamiest hummus ever...let chickpeas cool and gently rub with them with a clean kitchen towel to remove the outer skins...this TAKES FOREVER but it is worth it

The Hummus

  • 1 recipe amount (above) Chickpeas
  • 1.5 cup skinned toasted hazelnuts
  • 1.25 cups Tahini (well stirred)
  • 5 cloves garlic
  • 1/4 cup lemon juice
  • 1 teaspoon ground cumin
  • 1/2 tablespoon chopped fresh thyme leaves
  • .50 cups or so olive oil
  • 1/2 cup or more bean cooking liquid
  • 1 tablespoon sumac + additonal for garnish
  • 1 teaspoon salt
  • 1/4 cup chopped fresh mint + parsely
  1. Place chickpeas & hazelnuts in the bowl of a food processor (DON'T FORGET TO RESERVE A HANDFUL OF EACH FOR A GARNISH)
  2. Add tahini, garlic, sumac, cumin, lemon juice, thyme & salt
  3. Start running the food processor, when the chickpeas & hazelnuts are fairly smooth add olive oil & bean liquid alternatively while processor is running (just like you would a mayonnaise) ....taste & re-season with salt if needed
  4. The end result should be a very very smooth and creamy hummus with no lumps or chunks
  5. Garnish with whole chickpeas and lightly chopped hazelnuts, a healthy drizzle of olive oil, a sprinkling of chopped herbs & dusting of sumac.

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