Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Shelled Hazelnuts 1/4 c Fresh Lemon Juice
2 md Cloves Garlic, Minced 1/2 c ;Water, Or As Needed
1/3 c Tahini 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.

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