Thursday, 12 September 2013

Hazelnut Oil Hummous


This week I am using a bottle of Uncle Joe's Cold Pressed Hazelnut oil which is made from hazelnuts grown in Marlborough . It has a delicate nutty flavour, and as it is especially high in healthy monounsaturated fats it is a healthy oil.

Uncle Joe's is having a lot of successes right now. They recently entered the Gourmet Oil section in the Auckland Easter Show competition and discovered today that the Hazelnut oil took out the gold award and their Pumpkin seed, Mustard seed and Walnut oil were each awarded a bronze medal.
Some might think that you should not play around with a classic recipe like hummous but I couldn't resist using their hazelnut oil instead of the usual olive oil.
Over the top of the hummous went plenty of toasted pinenuts. And to bring out the nutty flavour  I drizzled it with more hazelnut oil just before serving. It tasted especially good over triangles of hot wholemeal toast.
Next time I might try sprinkling it with toasted and chopped hazelnuts instead of the pine nuts.
1 400 gram can of chickpeas (drained)
3 tablespoons of tahini
2-3 tablespoons of hazelnut oil (I used Uncle Joe's)
The juice of 1/2 lemon
1 teaspoon of salt or to taste
1 clove of garlic (smashed)

Whizz together until smooth.
Adjust the seasoning and the amount of lemon juice to your taste
Before serving sprinkle with toasted pine nuts and drizzle more hazelnut oil.

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