This white bean hummus was inspired by a dip I tried in a little restaurant in Old San Juan, Puerto Rico. I’m in love with all things that have truffle oil, so I decided to make my own version at home. The creaminess of the cannellini beans mixed with the unique taste of truffle oil makes this a gorgeous, indulgent snack. But healthy too!
I don’t really use exact quantities when I make hummus, just a little of this and a little of that, but heres a rough guideline.
1/4 cup tahini
1/2 lemon juiced
12 oz of cannellini beans
1 clove garlic chopped
1/2 tsp sea salt
1/8 cup of olive oil
1/2 tsp truffle oil
Blend lemon juice and tahini together in a blender till frothy. You will need to use a spatula and scrape the sides a couple times. This process is really important as it makes the whole recipe much fluffier and smoother. You can use a food processer, but I find you get a much creamier result with a blender.
Then add the beans, garlic and salt and blend till combined. You might need to add a couple teaspoons of water if it is too thick. Then with the blender running, slowly drizzle in the olive oil. I like to add a few drops of truffle oil to the mixture to infuse a bit of the flavour, but you don’t have to. Taste and make sure theres enough salt. Then transfer to a bowl and drizzle the truffle oil and a bit of olive oil on top.
Eat with breadsticks, pita chips, veggies, whatever you feel like! Enjoy!