Those beans were GOOD. Mellow and creamy with just the right hints of salt and savory truffle. The dip was so good that I made it again, and again, and finally wrote down the recipe. I've made variations by adding a pinch of chili flakes on one occasion and some chopped fresh basil on another. Both were great but the truffle oil is what makes it special.
This is the perfect recipe to have for a last minute hors d'oeuvre. I make mine on the chunkier side, roughly mashing the ingredients together with the back of a fork. For those of you with a food processor, it would be a breeze to puree it all together for a smoother, creamier dip.
For about 1 cup:
- 1 large roasted garlic clove
- 15 ounces (400 grams) cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon good-quality balsamic vinegar
- 1/2 teaspoon truffle oil, divided
- 1/2 teaspoon sea salt
- Freshly ground black pepper
Combine the garlic, beans, olive oil, vinegar, a 1/4 teaspoon truffle oil, and the sea salt in a bowl. Stir together and mash with a fork until you've reached the desired consistency. Drizzle the remaining truffle oil over the top, grind some pepper over it and serve alongside crackers and crudites.