Many of you know I LOVE truffle oil. When I saw this recipe in Party Vegan, I knew I had to make it.
I brought this spread to a get together and wow—it was gone in seconds and the recipe was requested by several people. The flavor is subtle; not overpowering at all. I highly recommend doubling this recipe—you’ll be glad you did!
INGREDIENTS:
1 15-oz can white beans, drained and rinsed
2 tsp garlic, crushed
1/2 tsp salt
2 Tbs lemon juice
1 Tbs + 1 tsp truffle oil
1 Tbs fresh chives, chopped (I used one green onion)
DIRECTIONS:
Using a food processor, blend the garlic and salt together. Next, add the beans, chives, and lemon juice; blend well. With the processor running, slowly pour 1 Tbs of the truffle oil in. I got a little excited and poured it all in—which was just fine. (The remaining teaspoon is for drizzling on top when you serve it). Chill for at least two hours, then serve with crackers and veggies.
- 1 15-oz can white beans, drained and rinsed
- 2 tsp garlic, crushed
- ½ tsp salt
- 2 Tbs lemon juice
- 1 Tbs + 1 tsp truffle oil
- 1 Tbs fresh chives, chopped (I used one green onion)
- Using a food processor, blend the garlic and salt together.
- Next, add the beans, chives, and lemon juice; blend well.
- With the processor running, slowly pour 1 Tbs of the truffle oil in. I got a little excited and poured it all in---which was just fine. (The remaining teaspoon is for drizzling on top when you serve it).
- Chill for at least two hours, then serve with crackers and veggies.
This sounds really good and easy. I’m going to try this out! I just got some delicious truffle oil!
It’s a new favorite! Let me know what you think.
Drat! I knew I forgot to ask for something for Christmas. I guess I’ll just have to “treat” myself and buy some truffle oil. Thank you for sharing your creation with me! From first word to last, I was glad I visited you and your site today. I hope this finds you happy and well. Much love.
I make a Martha Stewart recipe similar to this, but with olive oil instead of truffle oil and rosemary in place of chives. I adore that one, so I can’t wait to try this one!