White Bean and Walnut Spread with Truffle Oil
1 15-ounce can white beans, like Cannellinis, drained and rinsed
1 cup walnut pieces
3 tablespoons softened (not melted) butter
1-2 teaspoons truffle oil (white or black)
Salt and freshly –ground black pepper
Put the walnut pieces on a microwave-safe dinner plate and microwave them on high power, uncovered, for about 3 minutes. Take the plate out (be careful, it will be hot), stir the walnuts a bit, then put it back in and cook in 30-second intervals until the walnuts are fragrant. Then put them on a different plate and let them cool off a bit.
When they’re prettycool, put the walnuts in the bowl of a food processor fitted with a steel blade. Process until they’re finely chopped, then add the beans and butter and puree the mixture until it’s smooth. Add about a quarter-teaspoon of salt, some pepper, and a teaspoon of truffle oil. Process again and taste for seasoning. The truffle flavor should be subtle – too much and it’s a bit medicinal. But definitely add more if you like. You can thin out the spread to make a dip by adding extra-virgin olive oil and a little water. Process until smooth.