HUMMUS INFUSED WITH TRUFFLE OIL

Hummus is one of those versatile dishes that can be used as an appetizer, snack, a dip, spread or as a side. I usually have a jar of hummus in my refrigerator and I change it up often by adding different ingredients to it. While classic hummus is my favorite, I also like cilantro jalapeño hummus and roasted bell pepper hummus. This hummus infused with truffle oil happens to be Karan’s favorite. Honestly, he loves anything with truffle!

I like to use fresh chickpeas but if you are short on time you can also use canned chickpeas. For this recipe you will need two 15-ounce cans. Just make sure you rinse the canned chickpeas well with water before using them to wash off the preservatives. The texture of hummus is also a personal choice. I like my hummus creamy but some prefer it slightly chunky. Feel free to blend the hummus to whatever consistency you like.

Truffle oil has a garlicky, earthy, pungent and almost musky aroma and is absolutely delicious to taste. It is used as finishing oil in a lot of foods like fries, pasta and risotto. A little bit goes a long way. Enjoy this hummus with freshly toasted pita crisps or as a dip with carrots, cucumbers and celery sticks.

Here is how I make it…

HUMMUS INFUSED WITH TRUFFLE OIL

2016-10-01 20:39:03

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Ingredients

1. 1½ cups chickpeas
2. 6 cups water
3. 2¼ teaspoons salt
4. 1 teaspoon baking soda
5. ¼ cup tahini paste
6. 1 clove garlic
7. 4 tablespoons lemon juice
8. 1 tablespoon extra virgin olive oil
9. 1 tablespoon truffle oil
10. 8 tablespoons ice cold water

Instructions

1. Rinse chickpeas and soak in water overnight.
2. The next day heat a large pot on medium heat. Drain the soaked chickpeas and discard the water.
3. Add chickpeas to the pot and add baking soda. Stirring constantly sauté the chickpeas for 5 minutes.
4. Add 1 teaspoon of salt and 6 cups of water. Bring it to a boil. Cover and cook on medium heat for 30-40 minutes until the chickpeas are tender.
5. Drain the chickpeas and allow them to cool to room temperature.
6. To the bowl of a food processor or blender add the chickpeas, tahini paste, garlic, lemon juice, extra virgin olive oil, truffle oil, 1¼ teaspoons of salt and ice cold water. Blend until smooth puree.
7. Refrigerate for at least 30 minutes before serving.

By Antara Chugh

Café RiDAN https://www.caferidan.com/

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