Recipe by Starfire (aka Wendy)
This is one of my favorites.
Top Review by Karen in MA
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.
- 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
Directions See How It's Made
- 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.