Tahini and hazelnut dip

 
                          TAHINI AND HAZELNUT DIP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Dips                             Russian
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Shelled Hazelnuts
    2       md           Cloves Garlic, Minced
      1/3   c            Tahini
      1/4   c            Fresh Lemon Juice
      1/2   c             -- Water, Or As Needed
                         Salt To Taste
 
   Reserving a few of the best whole Hazelnuts for
   garnish, pan-roast the remaining nuts in a large
   skillet, over medium heat, until golden, about 5
   minutes.  You can also toast them in a preheated 350
   Degrees F. oven, on a cookies sheet, for 5 to 7
   minutes but pan-roasting will fill your kitchen with
   the wonderful aroma of Hazelnuts.  Rub the hazelnuts
   in a kitchen towel to remove the skins.  Grind in a
   food processor.  In a deep bowl, combine the garlic
   with the tahini.  Drizzle in the lemon juice, beating
   with a fork.  Slow drizzle in the water, continuing to
   beat with a fork, until the mixture si a little
   thicker than heavy cream.  You might need a little
   more than 1/2 cup of water.  Combine the hazelnuts
   with the tahini. Add the salt and stir until blended.
   Cover and refrigerate for several hours to blend the
   flavors.  Serve garnished with the reserved Hazelnuts.
   
   Makes About 3 Cups.
  
 
 
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