The Best Truffle Hummus Recipe

WHAT IS TRUFFLE HUMMUS?

Alright, first let’s back up for a sec — just exactly what is hummus?  In case this is new to you, it’s a classic dish from the Middle East and Mediterranean made primarily from chickpeas (a.k.a. garbanzo beans), tahini (ground sesame paste), lemon juice, garlic and salt.  

Certain countries add in their own variations of ingredients, like ground cumin. In store, you can purchase all sorts of different flavours like classic, garlic, roasted red pepper, etc. 

It can be served warm, room temperature, or cold, as a dip or as a spread, and most of all, it’s downright delicious.

INGREDIENTS YOU WILL NEED FOR THE ROASTED GARLIC HUMMUS

For the most part, all the ingredients for homemade hummus can be found in your pantry. This makes it easy for a last minute appetizer or dip for parties, or a weeknight dinner for friends and family! Ingredients for this truffle hummus are as follows:

• Chickpeas – Any can of chickpeas will do! You will be cooking, rinsing, draining and adding this to the hummus. White beans can also be replaced if necessary, however it will change the texture and taste of the dip.
• Baking soda – This will help break down the chickpeas, so the hummus becomes velvety smooth!
• Raw garlic – This recipe calls for one to two cloves garlic, but I use more than that sometimes to add more of a garlic flavour.
• Truffle oil – The secret ingredient to this truffle oil hummus! Add the most intense and delicious flavour. If you like truffle, you will LOVE this truffle hummus!
• Olive oil – Adds more delicious flavour, and helps immensely with the texture! I like adding more to the top for serving the hummus as well.
• Lemon juice – Fresh is best!
• Tahini – Since this ingredient is arguably the most prominent flavour in hummus, I recommend purchasing a jar of good-quality tahini.
• Aquafaba – I don’t like letting this glorious liquid go to waste, so I like using it in place of water! This is another game-changing ingredient when it comes to the texture of your hummus. If it’s too thick and not smoothing out, just add in some more aquafaba.
• Salt and pepper – I use Himalayan pink sea salt and ground pepper corns!

TIPS FOR THE BEST LEMON GARLIC HUMMUS

1. Cook Your Chickpeas. This only adds 20 minutes to your hummus-making time, and it’s my number one tip for making perfect hummus at home. The baking soda will help break down the chickpeas and cook them faster, which in turns makes the hummus ten times more creamy and delicious!
2. Freshly Squeezed Lemon Juice. The fresher the better! I prefer using fresh lemons instead of store bought lemon juice. If you like a little more tang and flavour I like to add an extra tablespoon before I serve it!

3. Garlic flavour mellowed out with lemon juice. Before blending all your ingredients, add the chopped garlic to lemon juice to mellow out the harsh bite. Trust me, this makes a huge difference! Not a fan of garlic? Skip it for garlic free hummus!

MY FAVOURITE WILD GARLIC HUMMUS TOPPINGS AND GARNISHES

• Drizzle of olive oil on your truffle hummus recipe.
• Chopped fresh cilantro or parsley.
• Sesame seeds.
• Cherry tomatoes.
• Hot sauce, if you like things SPICY (like me).

Other Appetizers You May Enjoy!

• Vegan Buffalo Cauliflower Wings
• Easy Creamy Cottage Cheese Ranch Dip
• Bacon Wrapped Dates Stuffed With Goat Cheese
• Easy Low Carb Spinach Dip
• Easy Baked Brie With Apricot Jam

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Yield: 6 servings

Easy Truffle Hummus Recipe

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This homemade Truffle Hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so fresh. Full of fresh lemon juice, garlic, and a little truffle oil, this appetizer will be a show stopper at your next party.

Prep Time 25 minutes

Chill Time 5 minutes

Total Time 30 minutes

Ingredients

• 1 can chickpeas, 15 ounces
• ½ tsp baking soda
• 1-2 garlic cloves
• 3 tbsp truffle oil
• 2 tbsp olive oil
• 1/4 cup lemon juice, or juice from 2 lemons
• 2 tbsp tahini
• 1 tbsp aquafaba, liquid from can of chickpeas
• salt + pepper, I use A LOT

Instructions

1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
2. In a food processor or high speed blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavour can mellow, ideally 5 minutes or longer.
3. Add the drained, over-cooked chickpeas, truffle oil, olive oil, lemon juice, tahini, aquafaba, salt and pepper to food processor. Process until the hummus is coarsely pureed.
4. Taste for seasoning, you might need to add some more truffle oil, lemon juice, or salt and pepper depending of your taste.
5. Serve chilled with crackers, or pita bread.

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving: Calories: 264Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 406mgCarbohydrates: 26gFiber: 6gSugar: 9gProtein: 7g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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