Truffle Edamame Hummus

Hummus, a traditional middle eastern dip made with chickpeas, tahini and garlic as its main components, is traditionally eaten with pita. Over the years hummus has adapted and many components have been added to it. This is our favourite hummus, with edamame and truffle oil.

Recipe

Preparation time- 15 minutes

Cooking time- 10 minutes

Plating time- 5 minutes

Ingredients

250g Boiled chickpeas (drained)

105g Edamame (can be altered to your palette)

60ml Olive oil

45g Tahini paste

2/3 cloves of Garlic

5ml Truffle oil

Ice as required

Lemon juice to taste

Salt to taste

Method

1. In a food processor, blend the chickpeas. Once slightly smooth, add tahini paste and garlic cloves. Blend again.

2. Add the edamame and ice, blend again.

3. Add the salt and lemon juice, according to your taste. Blend till smooth.

4. Fold in the truffle oil, and plate.

Assembly

1. Plate the hummus in a shallow, open mouthed bowl.

2. Top with edamame pieces and a drizzle of truffle oil. Chill before serving.

Pairings

1. Pair your hummus with fresh pita, crackers or bread sticks.

2. WINE -If you have opted for a stronger truffle flavour, pair the hummus with a medium-bodied white like Chenin blanc. -If you’ve opted for a more earthy or green flavour with the edamame, pair it with a light white like Sauvignon blanc.

3. Thinly sliced celery, carrots, baked sweet potato chips and radishes are great accompaniments for hummus.

4. You can also use the hummus as a spread in a sandwich, with roasted veggies.

Chef’s tips

1. Don’t overuse ice as it will water down your hummus.

2. You could alter the amount of edamame in the recipe according to your preference.

3. I don’t suggest altering the truffle flavour as it could get too overpowering.

HAPPY COOKING!!