Easy Seven-Minute Hazelnut Spreads
Hazelnut Sun Dried Tomato Spread
Pulse 1/2 cup toasted hazelnuts (skin removed), 1/4 cup fresh parsley, 1/2 cup drained sun dried tomatoes and 2 tablespoons of their oil in food processor until coarsely chopped. Place in medium bowl and stir in 1 cup (8oz) cream cheese, 1/4 cup currants, and 1/4 to 1/2 teaspoon red pepper flakes until just blended. Cover and refrigerate. Makes 16 servings (2 cups).
Hazelnut Pesto Spread
Pulse 2 cups packed fresh basil, 1 cup toasted, hazelnuts (skin removed), 2/3 cup grated Parmesan cheese, 1/4 cup each olive oil and lemon juice and 2 cloves garlic in food processor until blended. Cover and refrigerate. Makes 12 servings (1 1/2 cups).
Hazelnut Hummus
Puree one can (16oz) garbanzo beans (drained and rinsed), 3/4 cup toasted hazelnuts (skin removed), 1/4 cup fresh parsley, 1/4 cup each lemon juice and olive oil, 2 cloves garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper in food processor until blended. Cover and refrigerate. Makes 16 servings (2 cups).
