Truffle Hummus and Crudité
Hummus that is way better than the packaged stuff? Yes please! Adding our Truffleist Truffle Oil is a simple way to elevate your hummus and is best paired with crisp, seasonal crudité vegetables and warm pita bread.
EQUIPMENT:
- Food processor
- Rubber spatula
- Garlic press or microplane
- Chef's knife
INGREDIENTS:
For the hummus:
- 1 15oz can canned chickpeas, strained (reserve liquid)
- 1 clove garlic, minced or micro-planed
- 5 tablespoons tahini (stirred to combine if separated)
- 2 tablespoons reserved liquid (or more as needed)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons The Truffleist Truffle Oil
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- Pita bread warmed in an oven or over a grill
-
baby carrots, washed
- peppers, washed
- radishes, quartered
- fresh fennel
- baby zucchini
- cucumbers
- baby zucchini
- broccoli*
- Cauliflower*
*If using broccoli or cauliflower, you can blanch the florets for 1 minute in boiling salted water before submerging them in ice water to preserve the color and crispiness.
PREPARATION INSTRUCTIONS:
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Combine the lemon juice, salt, minced garlic, tahini and two tablespoons of the reserved liquid into the food processor. Pulse until combined (about a minute).
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Add the chickpeas, Truffleist Truffle Oil and cumin. Run the food processor until smooth (using a rubber spatula to scrape down the sides as needed.)
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Add more of the reserved liquid to adjust to the desired the consistency. Check the seasoning.
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Remove the hummus from the processor onto a plate or bowl. Create a smooth well with the back of a spoon. Drizzle with extra Trufflest Truffle Oil or Extra virgin olive oil.
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Arrange the vegetables for the crudtité is a bowl and serve along side the truffle hummus with warm pita bread.
truffleist items used
