Rosemary Truffle White Bean Hummus

Snacks | September 23, 2014 | By

Hummus 4

I’m not sure if truffle is just really “in” right now, if it’s a New York thing or if I’m just going through a phase but … I’m hooked. Definitely too many truffle parmesan fries as of late, but I finally gave in and bought a bottle for cooking. It’s definitely a very rich ingredient, but just a dash can make all the difference in a recipe.

*Funny side story about “truffles”…when Cathy and I were in Spain in May, we were hanging out with some Spanish guys and walked down a sort of sketchy alley on the way to a bar. They were explaining how you have to be careful in some areas of Madrid, there can be pick-pockets and truffle dealers. My ears definitely perked up…I thought we had stumbled upon the truffle black market, what a jackpot. He was confused when Cathy and I looked excited, and after awhile we figured out he was talking about the drug commonly known as “shrooms,” not the truffle kind. So be careful when asking for truffles outside the US!*

Back to the real kind of truffles…My roommates and I consume an unreasonable amount of hummus, because it’s one of those things that’s easy to grab and dip some veggies in after work. But I’m starting to get tired of the same old plain flavor, so I decided I would take a stab at something different. I am still gathering my life together here in NYC and getting used to a tiny kitchen and limited space, but I finally bought a food processor so I can finally make my basics from scratch again! (Can’t wait to start making nut butters :D) Anyway, I started with a white bean base instead of the classic chickpea, and kind of threw in all my favorite flavors- rosemary, lemon, garlic, basil…and truffle. I have to say it turned out pretty well, and was  great as a hungover Sunday snack. Can’t wait to come up with more fun ideas to use truffle oil! Suggestions?!

Bon Appétit!

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Rosemary Truffle White Bean Hummus

1 Can Canneloni Beans (~15oz), liquid removed and rinsed

1/4 Cup Chickpeas

1/4 Cup and 1 Tsp Olive Oil, separate

1 Tsp Fresh Lemon Juice

1 Tsp Grated Lemon Peel

1 Tsp Truffle Oil

1 Clove Garlic

1 Sprig Fresh Rosemary, stem removed

Directions:

In a food processor, blend canneloni beans, chickpeas, 1/4 cup olive oil, lemon juice, lemon peel, truffle oil, garlic and rosemary until smooth.  Place in a bowl, and swirl in the tsp of olive oil. Place a spring of rosemary in the middle for presentation. Serve with fresh vegetables, pita bread or crackers.

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Comments

  1. Leave a Reply

    strictlydelicious
    September 23, 2014

    I got truffle oil earlier this year and have been putting it on EVERYTHING. Try a little drizzle of truffle oil in your scrambled eggs. I’ll never eat them plain again. Seriously. It’s also unbelievable on french fries, broccoli, and POPCORN. Oh and in burger mixture. I love truffle oil!!!

    • Leave a Reply

      Hailey
      September 23, 2014

      So many good ideas! Broccoli definitely intrigues me, maybe with a little lemon oil? Hmmm…!!

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