Hazelnut Tahini Dip

1 cup hazelnuts, shelled and soaked overnight (up to 8 hours)
2 cloves garlic
1/3 cup tahini
1/3 cup fresh lemon juice
1/3 olive oil
1/2 cup water
salt and pepper, to taste

Soaking the hazelnuts makes for a creamier sauce. In a food processor or blender, puree the hazelnuts, garlic, tahini, lemon and olive oil. Drizzle in water a little at a time for desired consistency and add salt and pepper to taste.

Serve with veggies, as a sandwich spread or mix in with cooked pasta.

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