Copycat California Pizza Kitchen Tuscan Hummus Recipes

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

Ingredients

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

Ingredients

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.

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