Give your hummus an elegant twist with a dash of truffle oil. Serve with fresh pita chips to perfect the appetizer.
By Julie Kinch and Debbie Fraser
This truffle hummus is a perfect appetizer or delicious side to a Mediterranean meal.
Along with the hummus we made some baked pita chips, since those are way better homemade. These are so easy and way more flavorful and healthy than their store bought and deep fried counterparts. They only take about 6 or 7 mins in the oven and they get just as crispy. You’ll never buy pita chips again, I tell ya.
If you are a hummus lover, you absolutely must try it made with truffle oil. It gives plain old hummus such an interesting and elegant twist. Make it just as awesome for game day or as an appetizer fit for a casual dinner party. Say you served it in little individual shooter glasses with a couple of these crispy and flavorful baked pita chips. I know I would love it served to me…
- 1 can chickpeas, drained
- 1 clove garlic
- 2 tbsp tahini
- ½ cup truffle oil (If your truffle oil is very strong, use half olive oil)
- ½ lemon, juiced
- 1½ tsp salt, or more to taste
- ½ tsp pepper
- 4 pitas
- olive oil to coat both sides of each pita (about 2 or 3 tbsps)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp herb de provence
- 2 tbsp parmesan cheese
- Put all ingredients (but only half of the truffle oil to start) for the hummus into a food processor. Blend well until smooth. You might have to keep scraping down the sides.
- Taste it and either add the rest of the truffle oil or use olive oil instead if your hummus is very truffly. Season to taste with salt and pepper.
- Heat your oven to 350 degrees.
- Spread out the pitas and brush olive oil over both sides. Cut the pitas into 8ths and place on a parchment lined baking tray.
- Sprinkle with the salt, garlic powder, herb de provence and the parmesan cheese.
- Bake for 6 or 7 mins and remove from the oven. Let them cool slightly before serving.