Serves 6 (appetizer/first dish)
1 (15-ounce) can of chickpeas or 1 ½ cups (250 grams) cooked chickpeas
1 large lemon
1/4 cup (60 ml) well-stirred tahini
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
A pinch of ground cumin (optional)
4 tbsp of NBROSIA’s white truffle oil
Salt to taste
Dried/powder paprika (optional)
Put the chickpeas in a medium saucepan. Cover the chickpeas with water and bring the mixture to a boil over medium-high heat until the chickpeas are cooked, their skins fall off and they are soft. Put aside ¼ cup (60ml) of the water that has been used to boil the chickpeas. Drain the chickpeas through a fine mesh strainer and set them aside. If using canned chickpeas, skip this step.
Set aside some cocked chickpeas for decoration.
In a food processor or blender, combine lemon juice, salt, and tahini and blend, continuing to mix, add half the water that you set aside earlier and continue blending until the mixture is thick and creamy, stopping to scrape up any mixture glued to the sides and bottom of the processor as needed.
Add the cumin, olive oil, and NBROSIA’s truffle oil and blend until the mixture is super smooth for about 0.5-1.0 min. Add more water if needed for a super creamy texture.
Scrape the hummus into a serving bowl or platter and use a spoon to create pretty swooshes on top. Decorate with olive oil, paprika, parsley leaves, and some chickpeas.
Serve with your favorite pita or blue corn chips to enjoy a classic dip with a classy twist.