Truffled White Bean Hummus

by angelika on April 8, 2012

This is a quick and easy recipe (once you cook the beans) that makes the most delicious variation on hummus. Traditional hummus is made from chickpeas/ garbanzo beans. This dip is made from the light and creamy cannellini bean. Cooking the beans with garlic and onion preseasons them, and makes the dip come together with only 2 additional ingredients. We devoured this for lunch with some veggies and crackers, but it would also make a fabulous spread on a sandwich or topping for a salad. The addition of truffle oil, always a favorite of mine, really brings out the earthiness of the beans and transports you to the Italian countryside. Eating outside under a tree with a delicious pinot grigio, somewhat optional. 

Truffled White Bean Hummus
2 cups dried cannellini beans
5 cups water
1/2 yellow onion
3 cloves garlic
1 teaspoon salt
1 lemon
2 tablespoons olive oil
pinch of salt
2 teaspoons truffle oil
fleur de sel
For this dish it really is best to use dried beans. I know it takes a little more forethought, but the difference in taste is incredible. The reason being that we cook the beans with aromatics, which nicely flavors them. If you try to impart this flavor in canned beans you end up with mushy and still not well flavored beans. So think ahead and soak the beans overnight. Or, cheat and boil them briefly, then remove from heat and let the beans rest for 2 hours. You can also cook them in a crock pot for 4 hours on high.
Cover the soaked and rinsed beans with ample water, add half an onion. Make sure the onion is peeled and cleaned, but keep in in one piece. Add 3 cloves of garlic, peeled but whole. Bring the beans to a boil, then reduce to a high simmer/ slow boil for 45 minutes. At this time check the beans for doneness. You want them to be al dente. Once the beans are al dente, add 1 teaspoon salt, turn off the heat, and let them sit in the hot salted water for 10 minutes. Remove to a colander and rinse. Discard the onion.
Put the beans in a food processor with the juice of one lemon, and the three cooked garlic cloves. Pulse until pureed. Add the oil through the feed tube while the processor is running. Taste for salt. Mine needed a small pinch.
Serve in a bowl with a generous splash of truffle oil, and some fleur de sel sprinkled on top. Delicious with pita or crackers, but healthier with some raw veggies.
A votre santé! 

{ 2 comments… read them below or add one }

loavesandkisses July 4, 2012 at 5:15 am

Oh this looks delicious! I love that it doesn't have any tahini in it as well. :)


Nomad May 6, 2013 at 6:50 am

Just FYI, in Arabic “hummus” means garbanzo beans or chickpeas. The bean itself is called “hummus” so you can’t really make “hummus” without them. It’s a bean dip.


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