Recipe from Hot Pita
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Serves 4
1/4 cup sun-dried tomato in a jar
2 cloves garlic
8 oz. tahini
2 tablespoons white truffle oil
1/4 cup goat cheese
4 oz. freshly-squeezed lemon juice
4 oz. water
1 -12 oz. can of chick peas
salt, to taste
Drain the chick peas. Place in pot with water to cover and simmer for ten minutes. Drain chickpeas and place in food processor. Add sun-dried tomatoes, garlic, tahini, goat cheese and salt and blend for 20 seconds. While food processor is on, add lemon juice and 4 oz. of water. Scrape sides and blend again. Top with truffle oil and blend for 20 additional seconds. Check seasonings. Let chill for at least an hour before serving.