Cream of chickpea and black summer truffle
I am always looking for ways to stretch out a truffle so that it can be served to a lot of people. This can sometimes mean experimenting with different flavour combinations which is fun – especially when it works out! For this second black truffle paste I decided to use chickpeas or garbanzo as the base. There is an earthy nuttiness about chickpeas that goes well with the black summer truffle (tuber aestivum).
Chickpeas – around 150 grams (used dried chickpeas which have been soaked overnight)
Black summer truffle – around 50 gr
One clove of garlic
Chickpea cooking liquid
Extra virgin olive oil – around 3 tablespoons
Rosemary to taste (a small sprig)
Boil the chickpeas until they are soft but not falling apart. Next rub off the skins. There are different techniques to removing the outer layer such as boiling with baking soda. I don’t like the taste left behind by the soda so I do it by hand if there aren’t too many chickpeas. Don’t forget to retain a cup of the water which you used to boil the chick peas. You will need this later.
Leave the chickpeas to cool and prepare the other ingredients. Slice the truffle, finely chop the garlic and cut up the rosemary.
Put the cooled chickpeas in the food processor and blend until they are fairly creamy.
Add the chopped sprig of fresh rosemary, garlic, sliced truffle and extra virgin olive oil to the blender.
Add the chopped sprig of fresh rosemary, garlic, sliced truffle and extra virgin olive oil to the blender. Blend to a creamy consistency. Add some of the chickpea cooking liquid until the paste is loose and light. The texture should be similar to that of hummus. Season the cream to taste.
Store in a jar in the fridge. This cream works well with bruschetta or as a dip. It can also be served on the side of cooked meats or with roast potatoes or chips. Or you can just eat it with a spoon out of the bowl – experiment and enjoy!