California Pizza Kitchens Tuscan Hummus Recipe 45

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COPYCAT CALIFORNIA PIZZA KITCHEN TUSCAN HUMMUS



Copycat California Pizza Kitchen Tuscan Hummus image

Make and share this Copycat California Pizza Kitchen Tuscan Hummus recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Spreads

Time 13m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

CALIFORNIA PIZZA KITCHEN'S TUSCAN HUMMUS RECIPE - (4.5/5)



California Pizza Kitchen's Tuscan Hummus Recipe - (4.5/5) image

Provided by á-174942

Number Of Ingredients 18

CHECCA:
10 medium garlic cloves
3 cups drained canned cannellini beans abt two 15 oz cans (or great northern beans)
1/2 cup sesame paste (tahini)
1/4 cup freshly-squeezed lemon juice
1 tablespoon soy sauce plus
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 - (to 1/2) if needed
2 tablespoons minced fresh Italian parsley for garnish
2 pound Roma tomatoes cut 1/2" dice
1 tablespoon minced garlic
1 tablespoon minced fresh basil
2 teaspoon salt
1/2 cup extra-virgin olive oil

Steps:

  • 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 with plastic wrap, and refrigerate to chill well before serving. Preheat the oven to 250 degrees. Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes. Carefully remove and cut into wedges. Place the chilled hummus in a serving plate or bowl and arrange the tomato Checca on top. Garnish with the chopped parsley and surround with the pita triangles. Serve immediately. For the Checca: In a mixing bowl, toss together the Checca ingredients, mixing them thoroughly. Cover with plastic wrap and refrigerate until serving time. This recipe yields ?? servings.

FAMOUS CALIFORNIA PIZZA DOUGH



Famous California Pizza Dough image

One product of my online interview with Wolfgang Puck was being given his pizza dough recipe to publish. I don't think this recipe is any kind of secret, and I'm sure it's been published many times, but I had never personally tried it, so I decided to do this recipe check out this iconic dough for myself.

Provided by Chef John

Time 1h35m

Yield 16

Number Of Ingredients 7

1 (.25 ounce) package active dry yeast
1 teaspoon honey
1 cup Water, municipal
1 teaspoon kosher salt
5 tablespoons extra-virgin olive oil, divided
2 ¾ cups all-purpose flour, or more as needed
¼ cup cornmeal, or as needed

Steps:

  • Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
  • Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
  • Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
  • Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
  • Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
  • Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
  • Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
  • Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
  • Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
  • Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.7 g, Fat 4.5 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 121.3 mg, Sugar 0.5 g

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