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Truffle Hummus

Serves 6


    Truffle Hummus

    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


      • 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
      Optional topping
      • 4 to 6 mushrooms, roughly chopped
      • 1/4 tsp (1 mL) truffle oil
      • Dash of smoked paprika


      Per serving:

      • calories234
      • protein12 g
      • total fat7 g
        • sat. fat1 g
      • carbohydrates35 g
        • sugars6 g
        • fibre10 g
      • sodium55 mg



      For hummus, into blender, place all ingredients and blend until smooth.


      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.


      Place hummus in serving dish and top with mushrooms, if using. Serve with raw vegetables, crackers, or bread.



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