Easy Truffle Hummus
Blog: www.nextinlime.com
Servings: 6
Ingredients
- 1 can chickpeas - weight of 1 can = 15 ounces. Or use 1.5 cups (250 grams) drained cooked chickpeas. (Note A)
- 3 tablespoons tahini - stir well before using
- 2 tablespoons fresh lemon juice - or fresh lime juice
- ½ teaspoon truffle oil - white or black. May need a little more if your oil is on the milder side. (Note B)
- 2 tablespoons olive oil
- 2 cloves garlic - grated or minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper - and some extra for topping
- 6 tablespoons water - or more, depending on consistency
Instructions
- Drain the canned chickpeas (aka garbanzo beans), place in a microwave safe bowl with 1 cup water and microwave for 2 intervals of 2 minutes each (4 minutes total). Stir after the first spurt to ensure even heating. After microwaving, let them sit in hot water for 5 minutes then drain and set aside.
- In a food processor or blender (I prefer the latter) combine tahini, lemon juice, truffle oil and olive oil. Process for 1 to 2 minutes. Scrape the sides, then blend the mixture for a few more seconds.
- Reserve some chickpeas for topping. Add all the remaining chickpeas to the blender along with salt, pepper and minced garlic and process until coarsely pureed (about 1 to 2 minutes).
- Then add 6 tablespoons water. Start with this quantity and increase in small amounts (if needed) until you achieve desired consistency. Hummus tends to thicken over time, so make it very slightly thinner than your preferred serving consistency.
- Taste for salt and truffle flavor, adjust as needed. Blend again if necessary. Transfer the hummus to a plate or bowl.
- To achieve the same presentation as in my photo, use the back of a spoon to create swirls on the hummus surface. Drizzle some olive oil, sprinkle ground black pepper and garnish with the reserved chickpeas. Serve with pita bread, chips and / or vegetable sticks.
Notes
Note A: Cooking chickpeas – When cooking chickpeas at home, use ¾ cup of dried chickpeas for every 1.5 cups of cooked chickpeas (they almost double in size). I have provided the cooking method in the post above.
Note B: Truffle oil – You can use white truffle oil or black, but start with less, keep tasting and add gradually.