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I’m borrowing this recipe from the food blog over at babble.com. Extra-virgin olive oil can be substituted if necessary but hazlenut oil is really distinct and delicious. Try to find it in your grocery store.
1 can cannellini white beans, drained
1/2 can garbanzo beans (chick peas), drained
1/3 cup hazlenut oil
2 tbsp. tahini
2 tbsp. maple syrup or agave nectar
Juice of 1 lemon
1/2 cup hazlenuts
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Dash of cayenne pepper
Truffle or sea salt, to taste
Place all ingredients except for hazlenuts in blender and run on Low speed or Pulse until mixture starts to become smooth. Stop and use spatula or tamper to press ingredients into blades, if necessary. Add hazlenuts last and run on Medium to High speed for 45-50 seconds (“Whole Juice” cycle on a Blendtec) or until desired consistency. Garnish with more oil and whole or chopped hazlenuts.