2 cups cooked and drained chickpeas (garbanzo beans)
2 to 3 tablespoons liquid from drained chickpeas
1/2 cup hazelnut butter (commercially made or homemade, see previous recipe)
About 1/4 cup fresh lime juice
2 tablespoons olive oil
1 1/2 tablespoons chili oil
1 tablespoon mashed and finely chopped, fresh garlic
About 1/2 teaspoon salt

In a blender or food processor, combine the chickpeas, 2 tablespoons liquid from drained chickpeas, the hazelnut butter, lime juice, olive oil, chili oil, garlic and salt. Blend until pureed. Adjust seasonings, adding additional chili oil, lime juice and salt to taste. If mixture is too thick, add additional liquid from drained chickpeas.

Makes about 2 1/2 cups.

— Recipe from "Oregon Hazelnut Country: the Food, the Drink, the Spirit," by Jan Roberts-Dominguez.