*  Exported from  MasterCook  *

                        TAHINI AND HAZELNUT DIP

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Dips                             Russian
               Ethnic

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       c            Shelled Hazelnuts
  2       md           Cloves Garlic, Minced
    1/3   c            Tahini
    1/4   c            Fresh Lemon Juice
    1/2   c             -- Water, Or As Needed
                       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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