Hazelnut Dip Recipe Video
Ingredients
| Hazelnuts/Null | 1 1⁄4 Cup (20 tbs) (Null) | |
| Tomato/Null | 1 Large, coarsely chopped (Null) | |
| Parsley leaves/Null | 1⁄4 Cup (4 tbs), packed (Null) | |
| Garlic/Null | 4 Clove (20 gm) (Minced Or Pressed) | |
| Cayenne/Null | 1⁄2 Teaspoon (Null) | |
| Hungarian paprika/Spanish hot paprika | 1 Teaspoon (Null) | |
| Sea salt/Null | 1 Teaspoon (Null) | |
| Agave nectar/Null | 1 Teaspoon (Null) | |
| Sherry vinegar/Null | 2 Tablespoon (Null) | |
| Olive oil/Null | 2 Tablespoon (Null) | |
| Flax oil/Null | 2 Tablespoon (Null) | |
| Vegetables/Null | 1 Cup (16 tbs) (For Dipping) |
Nutrition Facts
Serving size
Calories 450 Calories from Fat 356
% Daily Value*
Total Fat 42 g64.1%
Saturated Fat 3.7 g18.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 407.2 mg17%
Total Carbohydrates 17 g5.8%
Dietary Fiber 6.7 g26.8%
Sugars 4.1 g
Protein 9 g17.2%
Vitamin A 57.6% Vitamin C 32.4%
Calcium 7.8% Iron 16.2%
*Based on a 2000 Calorie diet
Directions
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.
Chef
