Categories: Dips, Russian, Ethnic 
      Yield: 6 servings 
  
      1 c  Shelled Hazelnuts 
      2 md Cloves Garlic, Minced 
    1/3 c  Tahini 
    1/4 c  Fresh Lemon Juice 
    1/2 c  ;Water, Or As Needed 
           Salt To Taste 
  
  Reserving a few of the best whole Hazelnuts for garnish, pan-roast the 
  remaining nuts in a large skillet, over medium heat, until golden, about 5 
  minutes.  You can also toast them in a preheated 350 Degrees F. oven, on a 
  cookies sheet, for 5 to 7 minutes but pan-roasting will fill your kitchen 
  with the wonderful aroma of Hazelnuts.  Rub the hazelnuts in a kitchen 
  towel to remove the skins.  Grind in a food processor.  In a deep bowl, 
  combine the garlic with the tahini.  Drizzle in the lemon juice, beating 
  with a fork.  Slow drizzle in the water, continuing to beat with a fork, 
  until the mixture si a little thicker than heavy cream.  You might need a 
  little more than 1/2 cup of water.  Combine the hazelnuts with the tahini. 
  Add the salt and stir until blended.  Cover and refrigerate for several 
  hours to blend the flavors.  Serve garnished with the reserved Hazelnuts. 
   
  Makes About 3 Cups.