Truffle Hummus Recipes

TRUFFLE HUMMUS

Steps:

• Turn on the food processor (or the blender if you don't have a food processor). Drop the garlic down the feed tube.
• Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed.
• Taste, for seasoning, you might need to add some truffle oil depending of your taste.
• Serve chilled or at room temperature.

HUMMUS TRIO

Steps:

• Drain the chickpeas, reserving the liquid. Rinse the chickpeas and drain again. Set a few chickpeas aside for garnish.
• In the bowl of a food processor fitted with the metal blade attachment, combine the tahini, lemon juice, garlic and 1 tablespoon salt. Process until smooth and very creamy, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and process for another 60 seconds; the mixture should be light in color and thick. Add the chickpeas in 3 additions, processing until smooth after each addition. With the food processor running, slowly pour the oil into the feed tube in a steady stream and process until the mixture is creamy. If too thick, add up to 3/4 cup of the reserved chickpea liquid a few tablespoons at a time until hummus is smooth and has a sheen. Season with more salt if desired. Divide the hummus into 3 bowls. Top 1 bowl of hummus with the reserved whole chickpeas and a drizzle of olive oil and set aside.
• To make the spinach and artichoke hummus: Bring 1 1/2 cups water to a simmer in a small skillet. Add the spinach and cook until wilted, about 30 seconds. Cool and squeeze dry. Finely chop the spinach and mix it together with the artichoke hearts. Reserve about 1 tablespoon of the mixture for garnish and stir the remainder into 1 bowl of hummus; garnish with the reserved mixture and a drizzle of olive oil.
• To make the sweet-and-spicy hummus: Place the pine nuts in a small skillet over medium-low heat. Cook, stirring occasionally, until lightly golden and fragrant, about 4 minutes. Transfer to a plate. Stir black pepper to taste into the last bowl of hummus and make an indentation in the top of the hummus. Fill the indentation with chopped peppadews, pine nuts, more black pepper and a drizzle of olive oil.
• Serve all 3 hummus bowls with pita chips for dipping.

MEDITERRANEAN HUMMUS TRIFLE

Steps:

• Combine 1 container hummus and all but 1/4 cup of the artichoke hearts in a food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Spread the artichoke hummus layer in the bottom of the trifle bowl. Sprinkle with all but 2 tablespoons of the olives. Rinse out the food processor bowl and blade and wipe dry.
• Combine 1 container hummus with all but 2 tablespoons of the sun-dried tomatoes and 2 tablespoons water in the food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Drop dollops of the sun-dried tomato hummus over the olives, working around the outside first. Use a spatula to spread the mixture out to the side of the bowl, then spread the mixture towards the center. (This will keep the olives from being dragged around.) Sprinkle the layer with all but 1/4 cup of the cucumbers. Rinse out the food processor bowl and wipe dry.
• Combine the remaining container of hummus with all but 2 tablespoons of the basil in the food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Spread the basil hummus over the cucumber layer in the same manner as the previous layer. Sprinkle with all but 1/4 cup of the chickpeas.
• Spread the yogurt over the chickpea layer. Chop the remaining artichoke hearts, sun-dried tomatoes and basil. Sprinkle the mixture over the top of the yogurt along with the olives, chickpeas and cucumbers.
• Serve with a large spoon and pita chips.

EASY CHIPOTLE HUMMUS

Steps:

• Combine tahini, lemon juice, chipotle sauce, garlic, cumin, turmeric, lemon zest, pepper, and salt in a blender; blend until thoroughly combined.
• Pour half of the garbanzo beans and half of the olive oil into the blender; blend, adding some of the reserved garbanzo bean liquid, until mixture is the consistency of pudding. Add remaining garbanzo beans and olive oil; blend, adding more of the liquid, until mixture is the consistency of a very thick paste. Continue blending until smooth, about 3 minutes.