White Bean Dip

white bean dip

This white bean hummus was inspired by a dip I tried in a little restaurant in Old San Juan, Puerto Rico.  I’m in love with all things that have truffle oil, so I decided to make my own version at home.  The creaminess of the cannellini beans mixed with the unique taste of truffle oil makes this a gorgeous, indulgent snack.  But healthy too!

I don’t really use exact quantities when I make hummus, just a little of this and a little of that, but heres a rough guideline.

1/4 cup tahini

1/2 lemon juiced

12 oz of cannellini beans

1 clove garlic chopped

1/2 tsp sea salt

1/8 cup of olive oil

1/2 tsp truffle oil

Blend lemon juice and tahini together in a blender till frothy.  You will need to use a spatula and scrape the sides a couple times.  This process is really important as it makes the whole recipe much fluffier and smoother.  You can use a food processer, but I find you get a much creamier result with a blender.

Then add the beans, garlic and salt and blend till combined.  You might need to add a couple teaspoons of water if it is too thick.  Then with the blender running, slowly drizzle in the olive oil.  I like to add a few drops of truffle oil to the mixture to infuse a bit of the flavour, but you don’t have to.  Taste and make sure theres enough salt.  Then transfer to a bowl and drizzle the truffle oil and a bit of olive oil on top.

Eat with breadsticks, pita chips, veggies, whatever you feel like! Enjoy!



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