Makes 2 1/2 cups / This fabulous, paleo-diet 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. Soaking the hazelnuts in hot water removes most of bitterness from the skins. 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.
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 or regular paprika
- 1 teaspoon sea salt
- 1 teaspoon agave nectar
- 2 tablespoons sherry vinegar
- 2 tablespoons olive oil
- 2 tablespoons flaxseed oil or olive oil
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.
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
