Truffle Hummus Recipes
TRUFFLE HUMMUS
Make and share this Truffle Hummus recipe from Food.com.
Provided by My Organic Diary
Categories Spreads
Time 5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Turn on the food processor (or the blender if you don't have a food processor). Drop the garlic down the feed tube.
- Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed.
- Taste, for seasoning, you might need to add some truffle oil depending of your taste.
- Serve chilled or at room temperature.
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- Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
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- Add the drained, over-cooked chickpeas, truffle oil, olive oil, lemon juice, tahini, aquafaba, salt and pepper to food processor. Process until the hummus is coarsely pureed.
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