Tahini and Hazelnut Dip

Directions

1. 1

   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 f

2. 2

   You can also toast them in a preheated 350 Degrees F

3. 3

   oven, on a cookies sheet, for 5 to 7 minutes but pan-roasting will fill your kitchen with the wonderful aroma of Hazelnuts

4. 4

   Rub the hazelnuts in a kitchen towel to remove the skins

5. 5

   Grind in a food processor

6. 6

   In a deep bowl, combine the garlic with the tahini

7. 7

   Drizzle in the lemon juice, beating with a fork

8. 8

   Slow drizzle in the water, continuing to beat with a fork, until the mixture si a little thicker than heavy cream