Chummos, also known as hummus, is a real Middle Eastern specialty. It is served in every home, restaurant, market, and food stand in Israel. My Israeli cousin whips up a fresh batch for almost every meal. 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-oz can small white beans or -
- cannellini beans, drained and rinsed -
- 1 15-oz can chickpeas (garbanzo beans), -
- drained and rinsed -
- 3 cloves fresh garlic -
- ½ cup tahini (also called sesame paste) -
- Juice of 2 lemons -
- 1½ Tbsp soy sauce -
- 1½ tsp fine sea salt -
- 1½ tsp ground cumin -
- ½ tsp cayenne pepper -
- 1/8 tsp ground white pepper -
- 1/3 cup extra-virgin olive oil -
- ¼ cup cold water or more as needed -
- Steeped Tomatoes
- 2 plum tomatoes -
- 1 clove fresh garlic, minced -
- ¼ cup fresh basil, minced -
- Extra-virgin olive oil -
- 8-10 large pita breads, warmed in the oven and cut into triangles, optional -
1. Place the 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 one minute.
2. Drizzle in one-third cup olive oil and water. Process again. Add more water as needed to thin the chummos to its desired consistency.
3. Transfer the chummos to a plastic or glass container; cover and chill in the refrigerator.
4. Cut each tomato in half and discard the seeds and juices.
5. 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 in the refrigerator to give the flavors a chance to steep.
6. To serve, top the chummos with the steeped tomatoes. Serve with warm pita bread.
Recipe contributed by www.koshereye.com
Recipe featured in Kosher Inspired, Issue 1, Nov 2010. Kosher Inspired is a project of Mishpacha Magazine.