This is a variation on the white bean truffle spread that I decided to whip up for our July 4th party. I’ve made the original version several times, but I wanted to change things up a little and I’m thinking I like this new version even better!
INGREDIENTS:
1 15-oz can garbanzo beans (chickpeas), drained and rinsed
1 15-oz can Great Northern beans, drained and rinsed
1 large (or two medium) clove of garlic, halved or quartered
1 tsp salt
5-6 large green onions (white and green parts) sliced
4 Tbs lemon juice
2 Tbs truffle oil
DIRECTIONS:
Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up. Add the beans, lemon juice, salt, and green onions; puree until smooth. While the machine is running, add the truffle oil; blend well. If you have time, let it chill for an hour or two before serving. Enjoy on crackers, toasted baguette slices, or veggies.
- 1 15-oz can garbanzo beans (chickpeas), drained and rinsed
- 1 15-oz can Great Northern beans, drained and rinsed
- 1 large (or two medium) clove of garlic, halved or quartered
- 1 tsp salt
- 5-6 large green onions (white and green parts) sliced
- 4 Tbs lemon juice
- 2 Tbs truffle oil
- Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up.
- Add the beans, lemon juice, salt, and green onions; puree until smooth.
- While the machine is running, add the truffle oil; blend well.
- If you have time, let it chill for an hour or two before serving.
- Enjoy on crackers, toasted baguette slices, or veggies.
Ooh, this sounds amazing – like sophisticated hummus, but better! 🙂