Hazelnut Tarator

• 1 cup (135 g) hazelnuts, toasted, cooled (for more on toasting nuts)
• 2 small garlic cloves</

In a blender, combine the hazelnuts, garlic, lemon zest, lemon juice, olive oil, ¼ cup (60 ml) water, and salt and pulse until chopped, pushing down the mixture occasionally to keep things moving. When it becomes a rough paste, puree continuously until smooth. Taste and adjust with more salt or lemon juice if desired. This sauce can be used right away, but it tastes even better after mellowing