Parmesan Truffle Hummus
Add a little elegance to the celebration by adding this Truffle White Bean Hummus to your party appetizer spread. It’s smooth, creamy, and packed with salty parmesan cheese and the savory umami of white truffle oil. Yet you only need four ingredients to make this easy dip that’s perfect for scooping up with veggies, chips, crackers, or bread.
Delicious Details
- Cuisine Inspiration: Mediterranean
- Primary Cooking Method: No-cook
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Whether it’s New Year’s Eve, Valentine’s Day, or a diner party with friends, it’s always nice to have an easy option to add a little glam to the occasion. That is the beauty of truffle oil – since truffles themselves are so expensive, it’s a more affordable way to get that indulgent, umami flavor. Just like on my Air Fryer Truffle Fries, just a little is needed to make a big impression in this white bean hummus recipe
Add Some Elegance with Truffle White Bean Hummus
Here’s why you’ll love this savory dip…
- So creamy. I love using white beans in hummus-type dips because they blend up super smooth without a ton of oil, which I didn’t want to do here because the truffle oil is quite strong. You also don’t need to remove the skins, which you sometimes have to do in order to make a very smooth chickpea hummus.
- Tons of flavor. Of course, you have the rich flavor of truffles. Then some parmesan cheese gives it a little sharp bite, and lemon juice cuts the richness and adds a bit of acidity.
- Simple to prepare. This is a high-end appetizer dip that’ll knock the socks off of your friends, but all you did was whiz up four ingredients in your food processor.
Recipe Ingredients
Below is a list of the ingredients you’ll need to gather to make this white bean hummus, and possible substitutions, as needed. Scroll all the way down for the full recipe card with measurements and directions.
- Small white beans. When you drain the can, reserve some of the liquid in case you want to adjust the consistency of the hummus without adding more truffle oil. If you can’t find small white beans, you can substitute the larger cannellini or navy beans with similar results.
- Grated parmesan cheese. I also like a little bit of shaved parmesan to garnish the top. Omit or use a plant-based cheese for a dairy free option.
- Lemon juice. Use freshly squeezed juice. Bottled will make the dip too bitter.
- White truffle oil. If you are concerned about the flavor being too strong, try using half plain olive oil. If you aren’t a fan of truffles, you can also use just olive oil to make a simple and smooth parmesan white bean hummus.
- Salt and pepper. Season to taste.
Serving Suggestions
Get all your favorite dippers together to dunk into this truffle white bean hummus.
- Veggies – Start with the basics like carrot sticks, cucumbers, peppers, and celery. But you can also add sugar snap peas, radishes, tomatoes, broccoli, or anything you like.
- Crackers and chips – Pita chips are classic with a dip like this, but any of your favorite gluten fre or regular crackers or chips will work for scooping up the truffle hummus.
- Bread – You can buy your own, but if you are gluten free, try whipping up some Gluten Free Pita to cut into wedges or make chips, Gluten Free Baguette to slice and toast for crostini, or Gluten Free Focaccia just to cut into pieces
Proper Storage
You can keep white bean hummus refrigerated in an airtight container for about 3-5 days. To make it last a few days longer, cover the surface with a thin layer of olive oil. But watch for any discoloration or foul smells, and discard immediately if it seems off.
Truffle White Bean Hummus
Ingredients
- 15 oz. can small white beans , drained (reserve a small amount of the liquid in case you need to add to your dip to adjust the consistency), and rinsed
- ¼ cup grated parmesan cheese
- 2 Tablespoons freshly squeezed lemon juice
- 1 Tablespoon white truffle oil , plus 1 teaspoon for drizzling over the top, if desired
- salt and pepper , to taste
- a few shaved pieces of parmesan cheese for garnish , if desired
- vegetables, crackers, crostini, etc. for dipping
Instructions
- Drain a 15 oz. can small white beans, reserving some of the liquid in case you need it to adjust the consistency of the dip. Rinse the beans.
- Combine the drained beans, ¼ cup grated parmesan cheese, 2 Tablespoons freshly squeezed lemon juice, and 1 Tablespoon white truffle oil in a food processor, and puree until smooth. Add a little of the reserved bean liquid, if desired, to reach your preferred consistency.
- Add salt and pepper to taste, pulsing the food processor a few time to mix in thoroughly.
- Garnish with a drizzle of additional truffle oil and a few shaved pieces of parmesan cheese , if desired.
- Serve with vegetables, crackers, crostini, etc. for dipping.
Notes
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I am looking forward to gardening this year!
I am looking forward to continuing to grow my blog – and to the good recipes that are posted here!
I’m looking forward to continuing to improving my blog and blogging skill in 2015 – and to lots of good recipes here!
To continue watching my toddler grow and blossom 🙂