- 1 (15.5 oz) can garbanzo beans, drained and rinsed
- 1 T. truffle mash* or truffle oil
- 1 tsp. salt
- 1 T. chopped garlic
- 1 tsp. sumac, ground
- 1.5 T. lemon juice, fresh squeezed
- 1/4 C. olive oil
- Puree all ingredients in a food processor until smooth. Refrigerate two hours to overnight. Garnish with some whole chickpeas, truffle oil, and more ground sumac.