- 1 ¼ cups cooked cannellini beans, organic, drained (put a few aside for garnish)
- 1 “ cube parmesan reggiano cheese, rind removed, room temperature
- 4 small fresh garlic cloves, peeled
- 1 tablespoon vegetable oil*
- 1 tablespoon extra virgin olive oil
- 1 pinch hot pepper flakes
- ¼ teaspoon fresh thyme
- ⅛ teaspoon sea salt, or more to taste
- 3 tablespoons filtered water
- 1 tablespoon truffle oil**
- few shavings fresh truffles , optional, or italian jarred, chopped to taste
Cook garlic in vegetable and olive oil in a small skillet over medium-low heat until softened, but not colored, about 5 minutes. Set aside.
To the carafe of a Vitamix (or other high speed blender), add the white beans, parmesan cube, cooked garlic in oil, hot pepper flakes, thyme, and filtered water.
On “variable” (low) setting, blend ingredients until smooth. Start at 1 (speed), proceed to 4. Turn off, use tamper or a spatula to scrape the sides down. Continue blending one minute.
Hint: Do not blend on too high a speed, the mixture is too thick and will not blend smoothly. Add the truffle oil, blend to combine.
Refrigerate until needed in a clean glass container. Will stay fresh up to 5 days.
Serve with a thin coating of extra truffle oil and shaved, or chopped truffles if desired.
Great with Karen’s Sprouted Spelt and Sesame Homemade Crackers.
Servings: 12, 1 1/2 cups
To Serve: Place the dip in a pretty silver bowl. Top with reserved White Cannellini Beans, shaved or chopped Truffles and Truffle Oil.
Place a pretty thyme stem on top. Serve with Karen’s Yeasted Spelt Crackers and Trevisi Purple Endvive Spears.
* with concerns about gmo’s and processing of oils , use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.
**Recommended “White Truffle Oil’s”:
La Tourangelle (Organic Sunflower Oil with Truffle Aroma, $16.)
D’Artagnan (Olive Oil with White Truffle Essence $23.)