TRUFFLE HUMMUS
Make and share this Truffle Hummus recipe from Food.com.
Provided by My Organic Diary
Categories Spreads
Time 5m
Yield 10 serving(s)
Number Of Ingredients 8
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.
MEDITERRANEAN HUMMUS TRIFLE
This layered hummus dip is perfect for entertaining big groups. Transform store-bought hummus into something special with the help of some super flavorful Mediterranean pantry items blended in. Between the hummus layers are bursts of fresh cucumber, kalamata olives and chickpeas; then it's all topped with tangy Greek yogurt.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 9
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.
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- 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!).
- 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.
- 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.
- Taste for seasoning, you might need to add some more truffle oil, lemon juice, or salt and pepper depending of your taste.
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