Chad Burnett's Black Truffle Hummus

Keyon Fareghi

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Get the scoop after the jump.

Black Truffle Hummus

Yield: 4 servings

Cannelinni beans,(cooked) 3 cups
Olive oil blend 1 cup
Cup black truffle oil 1 tablespoon
Garlic (chopped) 2 teaspoons
Kosher salt 1 teaspoon
Black pepper 1/2 teaspoon
Truffle peelings 2 tablespoons
Lemon juice 2 teaspoons

1. Combine all ingredients into a food processor and blend until very smooth. Store refrigerated for up to 4 days.
2. Serve with warm pita or your favorite crostini. Garnish with a drizzle of truffle oil and chopped chives.

If you missed part one or part two of Chef Chat with Burnett, go back now.