Bean Truffle Houmous - Recipe

• Light mushroom flavour.
• Peppery taste with hints of horseradish.
• Makes around 380g of houmous.
• Accompaniment for falafel or veggie burgers.

Ingredients    Organic Cannellini Beans 400g (Biona) 425g cooked Cannellini Beans    Organic Chickpeas 400g (Biona) 100g cooked Chickpeas    Organic Cashew Nut Butter 170g (Biona) 2 Tbsp Smooth Cashew Nut Butter    English Truffle Oil 100ml (Truffle Hunter) 2 tsp English Truffle Oil + extra for serving.    Japanese Toasted Sesame Oil 150ml (Clearspring) 1 tsp Toasted Sesame Oil    Lemon Juice 250ml (Sunita) 1-2 Tbsp Lemon Juice    Pink Himalayan Fine Salt 1kg (Naturita) Large pinch Salt

Other Ingredients

• 1 large clove of fresh garlic, peeled.

Method

1. Drain the chickpeas and cannellini beans. Rinse if you wish. You will only use around half of the chickpea tin, so the other half can be used in another recipe. Try our Sun-Dried Tomato Falafel Recipe.
2. Put the chickpeas and cannellini beans into a high powered liquidiser or food processor. Add the garlic, truffle oil, cashew nut butter, toasted sesame oil, lemon juice and pinch of salt.
3. Blend several times, clearing down the sides, until you have achieved a smooth paste.
4. If serving immediately transfer into a serving dish and drizzle with extra truffle oil. Otherwise transfer into an airtight container and place in the fridge until ready to use.
5. As with most houmous it keeps for around 2 days if kept refrigerated.