Hazelnut Dip
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This is an ideal dip for pita bread, but it’s even better served with raw vegetables, such as celery sticks (or fingers, if you're entertaining an informal crowd). Be sure to use a good, fresh paprika.
Yields: Serves 4
Ingredients
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
Preparation
Soak the hazelnuts in plenty of water overnight or cover with boiling water and let them sit until cool. Drain and rinse with cold water. Spread them out on a towel to dry while you assemble the remaining ingredients.
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.
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.
Recipe by
Alan Roettinger
