Makes 2-1/2 cups / This fabulous dip is a healthy alternative to sour-cream-laden options. It’s great on pita bread, blue corn chips, or raw vegetables, such as celery and carrot sticks. Prep tip: If you can’t find blanched (skinless) almonds, combine them with the hazelnuts when covering with boiling water; when cool, skins will slip right off.
Recipe Yield:
5 servings
Recipe Calories:
180
Recipe Ingredient Details:
3/4 cup hazelnuts
1/2 cup blanched almonds
1 large tomato (coarsely chopped)
1/4 cup fresh parsley leaves
4 cloves garlic (pressed)
1/4 teaspoon cayenne pepper
1 teaspoon Hungarian hot paprika
1 teaspoon sea salt
1 teaspoon agave nectar
2 tablespoons sherry vinegar
2 tablespoons olive oil
2 tablespoons flaxseed oil
Recipe Instructions:
Place hazelnuts in a bowl and cover with boiling water. Let sit until cool. Drain and rinse with cold water. Spread out on a towel to dry while assembling remaining ingredients.
Combine hazelnuts and almonds in a food processor and grind finely. Add remaining ingredients and process until smooth. Transfer to a bowl, cover, and refrigerate for at least 2 hours before serving.
Recipe Additional Notes:
PER SERVING (1/2 cup): 180 cal, 80% fat cal, 17g fat, 2g sat fat, 0mg chol, 4g protein, 6g carb, 2g fiber, 259mg sodium
Wed, 2009-12-23 18:06
