Velvety Truffle Hummus (serves 6-8)

In the background, a man wearing a blue and white striped shirt is seen bustling with chickpeas in his right hand, while in the other, he holds a bowl of ready-made hummus garnished with fresh parsley. In front of him, on the table, there's another bowl of fresh parsley, and more parsley on a white cutting board.

Ingredients

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

- 1 teaspoon of baking soda (only if you start from dry)

- 70 g of tahini (sesame paste)

- 2 tablespoons fresh lemon juice

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

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

- 40 ml of extra virgin olive oil

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

- 1 level teaspoon of salt

- fresh truffle flakes or Modena balsamic vinegar pearls with white truffle Lina Sapori e Delizie (optional but spectacular)

- chopped fresh parsley (just for decoration)

Procedure

Preparing the chickpeas

If you use 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, up to 1-1.5 hours. They should almost fall apart.

If you use already cooked chickpeas

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

Blending

  1. Place the hot chickpeas in a blender with the tahini, lemon juice, garlic, salt, and extra virgin olive oil.

  2. Blend, gradually adding the cold water until you obtain a smooth cream.

  3. Only at the end, when the consistency is perfect, slowly add the truffle oil, blending at low speed (so as not to lose too much of the aroma).

Finish

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

- If you want to surprise, you can serve with mini breadsticks or lightly warmed carasau bread brushed with truffle oil.

An easy, rich and delicious dish .

Enjoy your meal!