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2 (15 ounce) cans garbanzo beans, drained
1 (4 ounce) ball Burrata cheese
1/3 cup olive oil
1/4 cup tahini
8 pitted Kalamata olives
2 tablespoons sun-dried tomatoes, drained
2 tablespoons Italian seasoning
1 tablespoon lemon juice
Combine garbanzo beans, Burrata cheese, olive oil, tahini, Kalamata olives, sun-dried tomatoes, Italian seasoning, and lemon juice in a blender. Blend until smooth, stopping occasionally to scrape down sides.
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