Hazelnut butter is the only nut butter that I’ve tried that might give peanut butter a run for it’s money. It’s just so good. So it was almost inevitable that my hummus experimentation would end with Nutella inspired hazelnut hummus. It was way better than the peanut butter hummus. I ended up leaving it a little chunkier than I usually do with hummus which gave it a really nutty feel. I ate the whole batch with apples for dipping (over a few days of course!) And I didn’t even share. Yes, it is that good.
Hazelnut butter is not as easy to find as peanut butter or even almond butter. In the superstore by my house you can find it in the aisle with the organic food, soy, and gluten free products. Not in the peanut butter and jam aisle.
- 1 can (16 oz) Chickpeas ; rinsed and drained
- 4 Tbsp Hazelnut butter or 2 TBSP hazelnut butter and 2 Tbsp peanut butter (I just used a big spoon – more if desired)
- ½ teaspoon Sea salt
- 1 teaspoon vanilla
- ¼ cup cocoa powder
- 4 Tbsp maple syrup (you can adjust this to taste (2-8 Tbsp)
- ½- 3/4 cup Water (depending on the texture desired)
- Drain and rinse the chickpeas.
- Add all the ingredients to the food processor (you can use a blender, but it’s not really not as effective. I have tried and don’t recommend it. I ended up buying a food processor so I could make hummus).
- Run the food processor until the hummus starts to appear to bounce up and down (this won’t take a really long time) . Alternatively just check it every 10 seconds or so. You’ll want to scrape off the sides of the food processor because I find some chickpeas tend to stick to the sides and then give it another quick blend. If you are finding it’s not as well mixed or creamy as you would like just add another ¼ cup of water.
- Serving Ideas With apple slices, as a sandwich spread, sauce on a dessert pizza, on crackers, with pita