Recipe - Tahini And Hazelnut Dip

1 cup Shelled Hazelnuts
2 md Cloves Garlic, Minced
1/3 cup Tahini
One fourth cup Fresh Lemon Juice
One half cup ;Water, Or As Needed
Salt To Taste

Reserving a few of the best whole Hazelnuts for garnish, panroast 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 panroasting 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini