Tahini & hazelnut dip

Yield: 6 Servings

Ingredients:

1 c Shelled Hazelnuts
2 md Cloves Garlic Minced
1/3 c Tahini
1/4 c Fresh Lemon Juice
1/2 c ;Water

Instructions:

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.