Mar 28 2011

Amazing Tuscan Hummus


I am very excited to report that after nearly a year of trying to find the perfect hummus recipe it is finally here!

I’ve searched high and low; had lengthy conversations with hummus vendors at the farmer’s market, checked out many blogs, magazines, cook books, and had many failed attempts at creating my own.

But now, thanks to, of all places, California Pizza Kitchen, I have THE recipe!

Two small variations on mine. First, I always saute garlic before I puree it in sauces. Second, although I like the heat, my kids prefer it with have the cayenne pepper (1/4 teaspoon).

This is a great snack for kids because kids love dipping stuff, and it’s healthy because of cannellini beans high content of protein, fiber, folate, calcium and iron. Let them use carrot sticks to dip instead of crackers, and now they’re getting a solid dose of beta carotene.

Without further adieu……

10 medium garlic cloves (sauteed for 2-3 minutes in olive oil)
30 ounces drained canned cannellini beans or great northern
1/2 cup sesame paste (tahini)
1/4 cup freshly squeezed lemon juice

1 tablespoon soy sauce

6 tablespoons olive oil

1/2 teaspoon soy sauce
1 1/2 teaspoon salt
1 1/2 teaspoon ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 cup cold water, if needed (and it always is).


Chop garlic cloves into smaller pieces and saute them in olive oil for 2-3 minutes. Fit a food processor with the steel blade. Process the garlic cloves until finely minced, stopping the processor occasionally to scrape down the sides of the work bowl. Add the beans and pulse the machine a few times to chop them coarsely. Then, 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 seems too thick for dipping or spreading, pulse in the 1/4 to 1/2 cup cold water. Transfer the puree to a bowl, cover, and refrigerate to chill well before serving.

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