White Bean Hummus with Truffle Oil

I am a huge fan of Tapas, Mezze, Antipasti or in general all kinds of savoury snack platters. I love this ritual of sharing small delicacies with friends and family and dip my bread in all kinds of dips and olive oil. That is probably why I love Lebanese food so much.

My snack platters usually include a delicious dip. I often make the classic hummus with chickpeas and tahini. This white bean hummus is not really a hummus but it is some kind of a rich and creamy hummus with roasted garlic, topped with truffle oil.

Oh, yum! Last night homemade aioli and today this hummus – everyday should be weekend!

1,5 cups Giant White Beans, cooked (you can use canned beans)

2 garlic cloves, finely chopped

Juice from 1 lemon

1/4 cup olive oil

Pinch of Cayenne pepper

Pinch of salt

2 tablespoons white truffle oil

A bit of flat parsley, finely chopped

Roast garlic with 1 tablespoon of olive oil in a pan until slightly brown. Mix the garlic and olive oil from the pan in a bowl with the beans. Add lemon juice, olive oil, Cayenne pepper and salt and purée with a hand-held blender. Transfer to a serving bowl, drizzle with truffle oil and garnish with parsley. Serve with toasted bread or pita bread.