1-15.5 oz. can of chickpeas, rinsed and drained
1 tbsp Truffle Oil
1 tbsp Traditional White Balsamic Vinegar
2 cloves garlic, minced
1/3-cup fresh lemon juice
1⁄2 tsp sea salt
1⁄4 tsp soy sauce
1⁄2 tsp chopped parsley
1⁄4 tsp Truffle salt
Combine chickpeas, truffle oil, balsamic vinegar, garlic, lemon juice, salt, and soy sauce into a food processor. Blend until smooth. Add tahini and blend for 2 more minutes. Cover and refrigerate overnight. Sprinkle with chopped fresh parsley and truffle salt before serving.
Serve with a fresh vegetable tray.