• 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.