Velvety Truffle Hummus (serves 6-8)

Ingredients

- 250 g of dried chickpeas (or 500 g pre-cooked)

- 1 teaspoon of baking soda (only if starting from dried)

- 70 g of tahini (sesame paste)

- 2 tablespoons of fresh lemon juice

- 1 small clove of garlic without the germ (optional)

- 60 ml of very cold water (even with ice cubes)

- 40 ml of extra virgin olive oil

- 20 ml of white truffle olive oil Lina Sapori e Delizie (or half EVOO and half truffle oil for a more balanced taste)

- 1 level teaspoon of salt

- fresh truffle shavings or Modena balsamic vinegar pearls with white truffle Lina Sapori e Delizie (optional but visually striking)

- fresh chopped parsley (for decoration only)

Method

Chickpea preparation

If using dried chickpeas

1. Soak the chickpeas for 12 hours in cold water with 1 teaspoon of baking soda.
2. Drain and rinse well. Cook in plenty of clean water (without salt) until very soft, even 1h-1h30. They should almost fall apart.

If using pre-cooked chickpeas

Drain them well, rinse them, and blanch them in boiling water for 5-10 minutes: this will make them softer and warmer, facilitating creaminess.

Blending

1. Place the warm chickpeas in a blender with the tahini, lemon juice, garlic, salt, and EVOO.
2. Blend, gradually adding the cold water until a smooth cream is obtained.
3. Only at the end, when the consistency is perfect, incorporate the truffle oil in a thin stream, blending at low speed (to avoid dispersing too much of the aroma).

- Pour into a shallow bowl, create a swirl with the back of a spoon, add a drizzle of truffle oil, some truffle shavings or truffle pearls, and a sprig of parsley.

- If you want to impress, you can serve with mini grissini or carasau bread, lightly warmed and brushed with truffle oil.

An easy, rich and delicious dish.

Enjoy your meal!

Products used in this recipe

IGP Modena Balsamic Vinegar Pearls with White Truffle

White Truffle Harmony (Oil) with Dried Truffle