1 1/4 cup hazelnuts
1 large tomato, coarsely chopped
1/4 cup parsley leaves, packed
4 cloves garlic, minced or pressed
1/2 tsp cayenne
1 tsp Hungarian or Spanish hot paprika
1 tsp sea salt
1 tsp agave nectar
2 T sherry vinegar
2 T olive oil
2 T flax oil
raw vegetables, for dipping
Place the hazelnuts in a food processor and grind finely. Add the remaining ingredients and process until smooth. Transfer to a bowl, cover and (preferably) allow flavors to develop for about 2 hours before serving.
Place the bowl of dip on a large platter and arrange the raw vegetables around it. Serve at once, or cover tightly and refrigerate until ready to serve.