Ingredients:

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 

Directions:

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. 

Tip:

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).