Whipped Hazelnut Dip
Serve this with fall crudites, such as cauliflower, Romanesco broccoli, fennel, and endive.
- Servings: 6
- Yield: Makes 1 cup
Photography: AMY NEUNSINGER
Source: Whole Living, November 2012
- 1 1-inch-thick slice rustic bread, crust removed
- 2/3 cup hazelnuts, skinned, plus more chopped, for garnish
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
Soak bread in water for 5 minutes, then remove and squeeze out excess.
Transfer to a food processor with hazelnuts and pulse until finely chopped. Add garlic, lemon juice, oil, and 6 tablespoons water and pulse until smooth. Season with salt and pepper and garnish with hazelnuts.