1 The evening before, bring your poultry stock to a boil, add the dried porcini mushrooms then at boiling point add your beans, bring back to a boil then turn off the heat, cover and let cool until the next morning.
2 The next day, blend your beans until there are no lumps remaining, then gradually add while still blending your foie gras, half of the truffle and 100g (3.5 oz) of walnuts, give a good grind of pepper and taste to adjust seasoning, then refrigerate for at least 3 hours.
3 For presentation as appetizers using a piping bag with a fluted tip, place a dollop of hummus on each crouton and on each side a little walnut kernel and on the other a small truffle stick.
No salt, you can of course remake this "revisited" Hummus with all kinds of white beans.
The photo is the signature dish presented at the Bean Festival in Soissons for the Soissons Bean Cooperative of which I am the Advisory Chef.
www.haricotdesoissons.com
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