This Spiced Hazelnut Hummus was a happy accident. I really had no idea what to expect when I tossed some beans and hazelnut-flavors into my Vitamix. Really, I had never heard of “hazelnut” hummus before so I was a bit curious to see if it tasted .. good! I had planned on making this a savory hummus. Nutty and bold. But instead it turned into a savory-sweet concoction of warm spices, hazelnuts, maple and pure fluffy creaminess. Serve warm with an extra drizzle of warm oil over top. Crostini on the side. Perfect at a party. Different. Fun. And the secret ingredient in this recipe is one you may not have in your pantry – but oh-my-gosh – you have to try it..
Hazelnut Oil. Have you tried this stuff? A blogger friend told me that I had to try it. She said she drizzled it over pizza, salads and warm bread. Yum. So I bought some at Whole Foods and the first whiff of this stuff was intoxicating. It smelled of espresso beans and cocoa. Cinnamon and warm roasted hazelnuts. Amazing. First came the hazelnut oil, then came the hazelnut hummus…
Spiced Hazelnut Hummus
1 can cannellini white beans, drained
1/2 can garbanzo beans, drained
1/4 cup hazelnut oil (you can also olive oil – but the hazelnut flavor won’t be as intense)
1/2 cup hazelnuts
1/4 tsp cinnamon
1/4 tsp nutmeg
dash of cayenne
1-2 Tbsp maple syrup (depending how sweet you want it)
1 tsp truffle salt (to taste)
2 Tbsp tahini
2-3 Tbsp lemon juice*
*if you want more of a tangy hummus dip – add in a few more splashes of acid (either cider vinegar, orange juice or lemon juice)
Blend until smooth. Add hazelnuts into the blend last. Add more oil for a more decadent dip. For best “hummus textured” results – use a Vitamix or high speed blender. Serve warmed.Drizzle hazelnut oil over top.
Garnish with spice, pepper and hazelnuts.
Plate this hummus alongside a few other hummus varieties and let party-goers taste the fun assortment of flavors. This sweet and savory dip would pair perfectly with a prosecco beverage for mom and dad! Cheers to hummus.