Honey Hazelnut Hummus


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.

PRINT Honey Hazelnut Hummus Recipe from MS Word

Honey Hazelnut Hummus


Yield: 6 Generous servings

HUMMUS:
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

DIPPING VEGGIES:
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
http://www.boomercuisine.com

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3 thoughts on “Honey Hazelnut Hummus

  1. When I think of Oregon, I think of hazelnuts! Your hummus sounds great but mine never make it that far as I’ve been making batches of homemade nutella.

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