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Almond-Hazelnut Dip

Servings 5 people
Calories 180kcal

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

[ultimate-nutrition-label id="" align=""]
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

Nutrition

Calories: 180kcal | Carbohydrates: 6g | Protein: 4g | Saturated Fat: 2g | Sodium: 259mg | Fiber: 2g