Ingredients
- 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
Almond-Hazelnut Dip
Alan Roettinger | Delicious Living- Serves: 5 people
- Calories per serving: 180
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.
Directions
- 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.
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
