Truffle Hummus and Crudité

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:

1. 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). 

2. 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.)

3. Add more of the reserved liquid to adjust to the desired the consistency. Check the seasoning.

4. 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.

5. Arrange the vegetables for the crudtité is a bowl and serve along side the truffle hummus with warm pita bread.