Start off your dinner with an appetizer of earthy, creamy truffle hummus. A little truffle oil brings this simple hummus to a new and luxurious level that your guests are going to love. The smoked paprika is a perfect pairing for the earthy mushroom. Top with some sautéed mushrooms to make it feel extra holiday special.
Waste not …
Think twice about pouring your canned chickpea liquid down the drain; it’s pure liquid gold! Not only is it a good substitute for egg whites, making it ideal for plant-based diets, but it also increases moisture in dishes, reducing the amount of oil required.
Truffle Hummus
Ingredients
- 14 oz (398 mL) can chickpeas, drained but liquid reserved
- 1/4 cup (60 mL) aquafaba (reserved liquid from chickpeas)
- 1 lemon, juiced
- 1 tsp (5 mL) miso paste
- 1/4 tsp (1 mL) smoked paprika
- 1 tsp (5 mL) truffle oil
- 4 to 6 mushrooms, roughly chopped
- 1/4 tsp (1 mL) truffle oil
- Dash of smoked paprika
Nutrition
Per serving:
- calories234
- protein12 g
- total fat7 g
- sat. fat1 g
- carbohydrates35 g
- sugars6 g
- fibre10 g
- sodium55 mg
Directions
01
For hummus, into blender, place all ingredients and blend until smooth.
02
If you’re adding the optional topping, in small frying pan over medium high heat, add all ingredients and cook until all moisture is gone, and mushrooms are slightly browned.
03
Place hummus in serving dish and top with mushrooms, if using. Serve with raw vegetables, crackers, or bread.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. Reach her at rawstylebychels@gmail.com
