Serve this with fall crudites, such as cauliflower, Romanesco broccoli, fennel, and endive.
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.