Prep 5 mins
Cook 8 mins
This is one of my favorites.
- 10 medium garlic cloves
- 30 ounces cannellini beans, canned drained
- 1⁄2 cup sesame paste (tahini)
- 1⁄4 cup fresh lemon juice
- 1 tablespoon soy sauce
- 1⁄2 teaspoon soy sauce
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons ground cumin
- 1⁄8 teaspoon ground coriander
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 cup cold water, if needed
- 2 tablespoons Italian parsley, minced fresh
- Process the garlic cloves in a food processor until finely minced, stopping the processor occasionally to scrape down the sides of the bowl. Add the beans and pulse the machine a few times to chop them coarsely. Next, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree is too thick, mix in the 1/4 to 1/2 cup cold water. Transfer the puree to a bowl, cover, and refrigerate before serving.
- Preheat the oven to 250ºF.
- Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes.
- Carefully remove and cut into wedges. Serve with the chilled hummus.
I have the CPK cookbook with this recipe in it. The ingredients are almost identical with 2 exceptions: the cookbook asks for 3 cups of beans (not a big difference), and the addition of 6 tablespoons of extra virgin olive oil, which I think enhances the Tuscan aspect of it. I made this last weekend for a 4th of July party and it was a huge hit, and will be added to my favorites. While I am a HUGE garlic fan, I would use a little less next time. I also garnished with the CPK checca recipe from the cookbook, but your favorite bruschetta will work great too.
Very good recipe!
We tried this at CPK when we were in the US earlier this year and loved the appetizer. I made this exactly as written. While this is good it was not the same as the dish we tried. There is much more heat to this - possibly due to the garlic, and it is much more salty than I remember. At the restaurant they garnished the hummus with a bruschetta that I will do when I serve this to our company tonight. UPDATE 9/10/09 - My husband brought a batch of this to work and many people asked for the recipe because they thought that this was the BEST hummus they have ever tried. Thanks again for posting, it has become a favourite with all our friends and co-workers.