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We finished chatting with Chad Burnett of Parc Central yesterday and today he will show us how to make Black Truffle Hummus. This is one easy recipe that is way more satisfying than the amount of effort you’re going to have to put in to prepare it.
Get the scoop after the jump.
Black Truffle Hummus
Yield: 4 servings
Cannelinni beans,(cooked) 3 cups
Olive oil blend 1 cup
Cup black truffle oil 1 tablespoon
Garlic (chopped) 2 teaspoons
Kosher salt 1 teaspoon
Black pepper 1/2 teaspoon
Truffle peelings 2 tablespoons
Lemon juice 2 teaspoons
1. Combine all ingredients into a food processor and blend until very smooth. Store refrigerated for up to 4 days.
2. Serve with warm pita or your favorite crostini. Garnish with a drizzle of truffle oil and chopped chives.
If you missed part one or part two of Chef Chat with Burnett, go back now.
