from Kosher by Design - Short on Time by Susie Fishbein
Chummos, also known as hummus, is a real Middle Eastern specialty. It is served in every home, restaurant, market, and food stand in Israel. There are countless recipes that include add-ins of all sorts, from capers to roasted red peppers. This recipe provides fiber and a velvety texture with a can of white beans, and a special splash of color with its steeped-tomato garnish. Both parts can be made up to three days in advance.
1 (15-ounce) can small white beans or cannellini beans, drained and rinsed
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3 cloves fresh garlic
1/2 cup tahini (also called sesame paste)
Juice of 2 lemons
1 1/2 tablespoons soy sauce
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon ground white pepper
1/3 cup extra-virgin olive oil
1/4 cup cold water or more as needed
2 plum tomatoes
1 clove fresh garlic, minced
1/4 cup fresh basil, minced
Extra–virgin olive oil
8–10 large pita breads, warmed in the oven, cut into triangles, optional
Place beans, chickpeas, garlic, tahini, lemon juice, soy sauce, salt, cumin, cayenne pepper, and white pepper into the bowl of a food processor fitted with a metal blade. Process for 1 minute.
Drizzle in 1/3 cup olive oil and water. Process again. Add more water as needed to thin the chummos to desired consistency.Transfer the chummos to a plastic or glass container; cover and chill in the refrigerator.
Cut each tomato in half and discard the seeds and juices. Chop the halves into small dice, place into a small bowl and add the garlic, basil, and olive oil to cover. Cover the bowl and place it into the refrigerator to give the flavors a chance to steep. To serve, top chummos with steeped tomatoes. Serve with warm pita bread.
Yield: 8-10 servings
Parve, V (vegetarian), NF (nut-free), DF (dairy-free), GF (gluten-free)
Recipes: Appetizer, Kosher, ParveAdd a comment