I have lived in Oregon since 1991 and I love the abundant produce and seafood here. Oregon is a major producer in the U.S. of hazelnuts (filberts). Hazelnuts have a significant place among the types of dried nuts in terms of nutrition and health because of the special composition of fats (primarily oleic acid), protein, carbohydrates, vitamins (vitamin E), minerals, dietary fibres, phytosterol (beta-cytosterol) and antioxidant phenolics such as flavan-3-ols. A healthful nut indeed! I’ve used local blackberry honey in my recipe but you can use any flavor you like. This recipe is low in fat, heart healthy, diabetic friendly, high in fiber, vegan, gluten-free and delicious.
Honey Hazelnut Hummus
Yield: 6 Generous servings
2 cans cooked garbanzo beans drained
1 cup whole hazelnuts
¼ cup water
2 teaspoons blackberry or your favorite honey
4 teaspoons key lime juice (bottled)
1 teaspoon salt
2 large carrots peeled
1 heart of romaine
4 stalks of celery
1 large sweet red pepper
Combine all the hummus ingredients in a food processor or blender and blend till smooth.
Remove seeds and stem from the pepper and cut into long strips. Cut carrots and celery into sticks and arrange as shown.
© 2011 Aron David Bradley