Yields about 2 ½ cups
1 large garlic clove
2 cups canned chickpeas, drained, liquid reserved
½ teaspoon kosher salt
⅓ cup tahini (sesame paste)
4 Tablespoons fresh lemon juice
2 tablespoons water or liquid from chickpeas
2 teaspoons Sabatino Tartufi Truffle Zest, plus more for garnish
1 Tablespoon Sabatino Tartufi Truffle Carpaccio, optional, for garnish
1. In a food processor, fitted with a steel blade, add the garlic and process until minced. Add the chickpeas, salt, tahini, lemon juice, and truffle zest to the food processor and pulse until the hummus is pureed, scraping the sides and bottom of the bowl occasionally. If the hummus is too thick, slowly add 1 tablespoon at a time of the reserved chickpea liquid, while the processor is on, to create the perfect consistency. Taste, for seasoning, and served chilled or at room temperature.
2. Scrape the hummus into a bowl, swirl in a tablespoon of truffle carpaccio on top if desired. Sprinkle a dash of truffle zest on top, if desired. Serve with your favorite chips or vegetables. The truffle hummus will last for 1 week stored in the refrigerator.
Tip: If you don’t have time to make your own hummus, buy your favorite brand of plain hummus (8 oz) and add ¾ teaspoon truffle zest, and 1 tablespoon truffle carpaccio to garnish!