Items in this Recipe:
Spiced Hazelnut Hummus
1 can cannellini white beans, drained
1/2 can garbanzo beans, drained
1/4 cup hazelnut oil (you can also use olive oil – but the hazelnut flavor won’t be as intense)
1/2 cup hazelnuts
1/4 tsp cinnamon
1/4 tsp nutmeg
dash of cayenne
1-2 tbsp maple syrup (depending how sweet you want it)
1 tsp truffle salt (to taste)
2 tbsp tahini
2-3 tbsp lemon juice
Blend until smooth. Add hazelnuts into the blend last. Add more oil for a more decadent dip. For best “hummus textured” results use speed blender. Serve warmed. Drizzle hazelnut oil over top. Garnish with spice, pepper and hazelnuts.
If you want more of a tangy hummus dip, add in a few more splashes of acid (either cider vinegar, orange juice, or lemon juice).