One of the best things about living in Portland is the Saturday Portland Farmers Market. Even non foodies can get their kicks here as it is a weekly event filled with colors, scents, live music and
I decided to make a white bean hazelnut hummus using the oil and adding the nuts for texture and extra flavor. I chose white beans because they seem to have a more delicate flavor and texture than garbanzos and I wanted the hazelnuts to shine. I love this dip and I can't wait to make it again and again.
White Bean Hazelnut Hummus
16 ounces cooked or canned (drained) white (cannellini) beans
1/4 cup finely chopped hazelnuts, and a little more for on top
3 tablespoons hazelnut oil
1 teaspoon rice wine vinegar
1/2 teaspoon salt
1/2 clove garlic, minced
In a food processor blend hazelnuts, 2 tbs oil, vinegar, garlic and salt for about 30 seconds. Blend in the white beans for another 2 minutes or until smooth. Top with remaining hazelnut oil and extra crushed hazelnuts.