- 4 cups canned Cannellini beans
- 6 cloves of roasted garlic
- 2 tbsp. of tahini
- Juice of 1 lemon
- 1/2 tsp. cumin
- 1/4 tsp. paprika
- 3 tbsp. white truffle oil
- 1/4 cup finely chopped roasted tomatoes
- 1 tbsp. fresh chopped basil
- 1/2 tsp. Kosher salt
In a blender or food processor, add the beans, tahini, garlic, cumin, and paprika. Pulse the blender a few times until the mixture is roughly chopped. Slowly add in the white truffle oil and puree the mixture until smooth. Transfer the mixture into a bowl and gently fold in the roasted tomatoes and basil. Add salt and pepper to taste. Serve on warm toasted bread or pita bread.