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Easy Seven-Minute Hazelnut Spreads

Hazelnut Sun Dried Tomato Spread

Pulse 1/2 cup toasted hazelnuts (skin removed), 1/4 cup fresh parsley, 1/2 cup drained sun dried tomatoes and 2 tablespoons of their oil in food processor until coarsely chopped. Place in medium bowl and stir in 1 cup (8oz) cream cheese, 1/4 cup currants, and 1/4 to 1/2 teaspoon red pepper flakes until just blended. Cover and refrigerate. Makes 16 servings (2 cups).

Hazelnut Pesto Spread

Pulse 2 cups packed fresh basil, 1 cup toasted, hazelnuts (skin removed), 2/3 cup grated Parmesan cheese, 1/4 cup each olive oil and lemon juice and 2 cloves garlic in food processor until blended. Cover and refrigerate. Makes 12 servings (1 1/2 cups).

Hazelnut Hummus

Puree one can (16oz) garbanzo beans (drained and rinsed), 3/4 cup toasted hazelnuts (skin removed), 1/4 cup fresh parsley, 1/4 cup each lemon juice and olive oil, 2 cloves garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper in food processor until blended. Cover and refrigerate. Makes 16 servings (2 cups).

Hazelnut Sun Dried Tomato Nutritional Analysis per 2 Tablespoon Serving: Calories 100 (80% Calories from Fat), 2g Protein, 4g Carbohydrate, 1g Fiber, 9g Fat, 3.5g Sat. Fat, 0g Trans Fat, 15mg Cholesterol, 50mg Sodium

Hazelnut Pesto Nutritional Analysis per 2 Tablespoon Serving: Calories 140 (81% Calories from Fat), 5g Protein, 3g Carbohydrate, 1g Fiber, 14g Fat, 2.5g Sat. Fat, 0g Trans Fat, 5mg Cholesterol, 115mg Sodium

Hazelnut Hummus Nutritional Analysis per 2 Tablespoon Serving: Calories 100 (69% Calories from Fat), 2g Protein, 6g Carbohydrate, 2g Fiber, 8g Fat, 1g Sat. Fat, 0g Trans Fat, 0mg Cholesterol, 65mg Sodium