Almond-Hazelnut Dip
  • 3/4cup hazelnuts
  • 1/2cup blanched almonds
  • 1large tomato, coarsely chopped
  • 1/4cup fresh parsley leaves
  • 4cloves garlic, pressed
  • 1/4teaspoon cayenne pepper
  • 1teaspoon Hungarian hot paprikaor regular paprika
  • 1teaspoon sea salt
  • 1teaspoon agave nectar
  • 2tablespoons sherry vinegar
  • 2tablespoons olive oil
  • 2tablespoons flaxseed oilor olive oil
  1. Place hazelnuts in a bowl and cover with boiling water. Let sit until cool. Drain and rinse with cold water. Spread out on a towel to dry while assembling remaining ingredients.
  2. Combine hazelnuts and almonds in a food processor and grind finely. Add remaining ingredients and process until smooth. Transfer to a bowl, cover, and refrigerate for at least 2 hours before serving.
Recipe Notes
Nutrition Facts
Almond-Hazelnut Dip
Amount Per Serving
Calories 180
% Daily Value*
Sodium 259mg 11%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1/2 cup): 180 cal, 80% fat cal, 17g fat, 2g sat fat, 0mg chol, 4g protein, 6g carb, 2g fiber, 259mg sodium