Try adding truffle oil to extra creamy hummus for a gourmet treat.
Yield: 2 cups
Time: 10 minutes
- food processor or blender
- rubber spatula
- shallow bowl
- 2 c chickpeas, soaked and cooked
- up to ½ c chickpea cooking liquid or water
- 2 T truffle oil, divided
- 2 T cashew butter or 1 T tahini
- 1 clove garlic, minced
Combine ¼ c of the liquid, 1 T oil, and remaining ingredients in the blender and process until creamy. Add a little more liquid as needed to obtain a creamy texture.
Taste and add salt, if needed.
Spread hummus into a shallow bowl and drizzle with the remaining oil.
Serve with pita bread, toast, or crackers.
Truffle oil is very expensive, but a little bit goes a long way.
Try substituting other gourmet oils like argan oil or hazelnut oil.
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