Almond-Hazelnut Dip

Ingredients

3/4 cup hazelnuts
1/2 cup blanched almonds
1 large tomato, coarsely chopped
1/4 cup fresh parsley leaves
4 cloves garlic, pressed
1/4 tsp. cayenne pepper
1 tsp. Hungarian hot paprika
1 tsp. sea salt
1 tsp. agave nectar
2 Tbsp. sherry vinegar
2 Tbsp. olive oil
2 Tbsp. flaxseed oil

Instructions

1. Place hazelnuts in a bowl and cover with boiling water. Let sit until cool. Drain and rinse with cold water. Spread out on a towel to dry while assembling remaining ingredients.

2. Combine hazelnuts and almonds in a food processor and grind finely. Add remaining ingredients and process until smooth. Transfer to a bowl, cover, and refrigerate for at least 2 hours
before serving.

Courtesy of Sprouts Magazine, Jan/Feb 2011

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