Truffle Hummus

This truffle hummus is easy to make and a splendid take on the classic version. You get the same creamy mouthfeel but with the added bonus of some earthy richness from truffle oil.

The nuttiness from tahini, the zing of lemon and the subtle hint of garlic come together with the truffle flavor oh-so-well.

Love dishes that have truffle flavor? Try my creamy truffle rigatoni or truffle mashed potatoes next.

Ingredient notes

Here are some helpful notes on ingredients you'll need to make truffle hummus. See the recipe card below for exact quantities.

• Chickpeas – use canned for convenience or cook dried chickpeas for better, more authentic results.
• Lemon juice – go for freshly squeezed lemon juice (or lime), but don't use bottled products. They don't work in this recipe.
• Tahini – is a paste made of toasted sesame seeds and is essential for making hummus. Read the ingredients on label and get one that contains only sesame seeds and optionally, some salt. There shouldn't be any sugar or other additives. I look for Middle Eastern brands.
• Truffle oil – can vary in flavor potency. So start with less and adjust gradually. I prefer white truffle oil here as it's more subtle, but black one works in a pinch. Products like truffle paste, carpaccio or zest may change the texture, consistency and presentation of hummus, but could work as substitutes (I haven't tried). Watch out for any added salt in these. Fresh truffle shavings are suitable as a topping only.
• Olive oil – use good-quality, as it contributes to the overall flavor. Extra virgin olive oil is a great choice. You'll also need some for topping. Avoid other cooking oils.
• Garlic – essential for adding depth of flavor. Mincing/grating it before putting in the food processor or blender is important for preventing grainy texture.
• Salt – be cautious and reduce salt quantity if using salted tahini or salted truffle oil substitutes.
• Water – to achieve the desired smooth consistency. Start with the suggested amount and adjust gradually. Some people use aquafaba (liquid in a chickpea can) but if it's salted, it can affect the salt balance.
• Ground black pepper – adds a mild, warm spice and complements the truffle taste.

How to make truffle hummus

Follow these simple, photo-assisted instructions to prepare this easy truffle hummus. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.

Step 1: Drain your canned chickpeas (garbanzo beans), transfer to a microwave safe bowl, add 1 cup water and microwave for 2 intervals of 2 minutes each (4 minutes total). Stir after the first spurt. After microwaving, leave in hot water for 5 minutes then drain and set aside.

Step 2: In a food processor or blender (I prefer the latter) combine tahini, lemon juice, truffle oil and olive oil. Blend for 1 to 2 minutes. Scrape the sides, then blend for a few more seconds.

Step 3: Keep aside some chickpeas for topping. Put the remaining chickpeas, salt, pepper and minced garlic in the blender. Blend until coarsely pureed (about 1 to 2 minutes). Then add 6 tablespoons water. If you need to add more, do so in small increments till you achieve desired consistency. Taste for salt and truffle flavor, adjust as needed.

Step 4: Transfer to a plate or bowl. Create swirls on the hummus surface with a spoon. Drizzle some olive oil, sprinkle ground black pepper and put a few reserved chickpeas. Serve with pita bread, chips and / or vegetable sticks.

Recipe troubleshooting

• Too thick: Add water (in small increments) while blending/processing until you get the desired consistency.
• Too runny: Add more chickpeas.
• Too much or too little truffle flavor: Truffle oils can vary in intensity so be cautious. Start with the recommended amount and adjust to taste. If the taste gets too strong, try adding more chickpeas and a little more lemon juice.
• Grainy texture: Blend/process the hummus mixture a bit longer. Also, pause to scrape the sides occasionally.
• Too salty or not salty enough: Use unsalted chickpeas or rinse salted canned chickpeas thoroughly before use. Cut down or reduce the amount of added salt if using salted tahini or any salted truffle oil substitutes. Taste the final product then adjust the salt.
• Bitterness: Likely due to tahini. Taste it before using and replace if too bitter or off. If your hummus is already somewhat bitter, balance with extra lemon juice.

How to cook dried chickpeas

• Soak and prepare: Chickpeas almost double in size when cooked. So to get 1 cup cooked chickpeas, begin with half cup dried chickpeas. Start by soaking them overnight in water with ½ teaspoon baking soda. Drain and rinse next day.
• Cooking option 1 (stovetop): Place chickpeas in a pot with 1 teaspoon salt, cover with water and bring to a boil. Reduce heat to a simmer then cook for 1.5 hours or until they are tender enough to easily mash between your fingers.
• Cooking option 2 (instant pot): Put the chickpeas inside, cover with water and add 1 teaspoon of salt. Pressure cook on high for approximately 55 minutes, followed by a 15-minute natural pressure release.
• Final steps: Drain the cooked chickpeas (don't rinse), and allow to cool before using for hummus.

Substitutions and variations

• Other beans: You can try white or black beans instead.
• Spices: Ground spices like paprika, cumin or fresh herbs such as rosemary or thyme can be added for a different flavor profile.
• Garnish: Use chopped parsley, chives or some crushed red pepper flakes for extra visual appeal and flavor.
• Roasted or confit garlic: Swap out raw garlic for roasted or confit cloves to add a sweeter, milder garlicky touch.

What to serve with truffle hummus

• Pita bread: Warm and soft pita is a classic pairing.
• Fresh vegetables: Carrot sticks, cucumber slices, bell pepper strips and cherry tomatoes are healthy, colorful options.
• Baguette slices: Toast these for a crispy, rustic pairing.
• Tortilla chips: Plain or flavored, both complement this hummus.
• Crackers: Whole wheat, sesame or rosemary-flavored ones are great options.
• Grilled flatbreads: Neutral-flavored ones (including naan bread) let the delicate flavors of hummus shine.
• Olives: A bowl of these, including varieties like Kalamata and green olives, adds a briny and salty contrast.
• Feta cheese: Crumbled on hummus for a tangy and creamy addition.
• Crisp breadsticks: Long, thin breadsticks offer a fun texture and shape for dipping into your truffle hummus.

Making ahead and storage

• Making ahead of time: Finish making the hummus but hold off on the drizzle of olive oil and the sprinkle of ground black pepper. Put in fridge until ready to use.
• Storage: Whether you've made some hummus in advance of use or have leftovers, store it in an airtight container in the refrigerator for up to 4 days.
• Reheating: Though hummus is usually served cold or at room temperature, if you like it warm, you can gently warm it on the stovetop. Reheat on the lowest heat in a non-stick saucepan. Add a bit of olive oil and water and stir continuously. Do not microwave, it changes texture.

Just so you know

• For those who might not be familiar, hummus is a creamy Middle Eastern dip made from chickpeas, tahini (ground sesame seed paste), olive oil, lemon juice and garlic.
• Most people use food processor for preparing hummus. But if you don't have one or just making a small batch (like I am in this recipe), a high-powered blender will work just fine.
• The easiest, most convenient place to buy truffle oil is online. You may find options on Amazon, eBay and Costco. Be sure to read customer reviews. Some big manufacturers also sell directly from their websites or stores. If you have gourmet or imported food stores nearby – they might have it too.

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