Serves 6 

White bean dip

400g cannellini beans, rinsed and drained
1 clove garlic, mince
30ml (2 tablespoons) olive oil
Zest of half a lemon
15ml (1 tablespoon) lemon juice
Salt and freshly cracked black pepper

Truffle roasted hazelnuts 

100g hazelnuts, roughly chopped
10ml (2 teaspoons) Stonebarn Truffle Oil, plus extra for serving
Sea salt and freshly cracked black pepper
Crisped pita breads, to serve 

For the dip, place all the ingredients in a processor and blitz until smooth. Season with salt and black pepper. 

Preheat the oven to 180 C. 

Place the hazelnuts on a small roasting tray. Drizzle with Stonebarn Truffle Oil and season with salt and black pepper. Roast until golden, about 10 minutes, turning over halfway through cooking time. Set aside to cool, then roughly chop.

Transfer the dip to a shallow serving bowl. Scatter over the hazelnuts and drizzle with extra Stonebarn Truffle Oil. Serve with toasted pita breads. 

Cook’s Note: Slice 3 pita breads in half, horizontally. Brush lightly with olive oil and season with salt and black pepper. Roast in a 200 C oven for 12-15 minutes.