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Tuscan Hummus

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Gourmet Mom
Updated Apr 10, 2017
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Traditional Hummus meets Italian cuisine in this delicious dish! We created the recipe after trying this at a favorite restaurant. Packed with protein and flavor, it is a huge crowd pleaser.

More About This Recipe

  • Fusion foods are all the rage right now.It’s so fun to see how foodies are crossing cultural lines to make beautiful and delicious things (don’t we wish it were that easy for people to get along?!). One of my favorite Middle Eastern foods is traditional hummus. It’s packed with protein and I love that you can add all sorts of ingredients to give it different flavors. Well, I decided that it was time for hummus to have a little tête-à-tête with Italian cuisine -- say hello to Tuscan Hummus! This is also a great dish for parties—we served it as an appetizer at a recent dinner party and the crowd devoured it! Best of all, you can whip it up ahead of time and add the tomato topping just before serving.

Tuscan Hummus

  • Prep Time 20 min
  • Total 20 min
  • Servings 15
  • Ingredients 15
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Ingredients

  • 1/4 cup lemon juice
  • 1/3 cup olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup water
  • 2 teaspoons salt
  • 1 tablespoon fresh basil, chopped
  • 2 lb roma tomatoes, diced
  • 2 teaspoons fresh minced garlic
  • 3 tablespoons tahini (sesame paste)
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 2 teaspoons soy sauce
  • 2 tablespoons minced italian parsley
  • 1 can (15 oz) cannellini or great northern beans

Instructions

  • Step 
    1
    Drain and rinse beans thoroughly.
  • Step 
    2
    Place beans and garlic in a food processor. Pulse a few times to coarsely chop.
  • Step 
    3
    Turn on food processor to puree beans while slowly pouring in tahini paste. Slowly add olive oil, lemon juice and soy sauce while still processing.
  • Step 
    4
    Stop the food processor and add salt, cumin, cayenne pepper, and Italian parsley. Pulse a few times to combine.
  • Step 
    5
    Scrape down sides of bowl and add water, up to 1/4 cup. Process for an additional 10-20 seconds.
  • Step 
    6
    Remove from bowl and refrigerate until ready to serve.
  • Step 
    7
    For tomato checca topping, gently combine tomatoes, 1 tablespoon minced garlic, basil, 2 teaspoons salt and 1/3 cup olive oil in a medium bowl. Refrigerate until ready to serve.
  • Step 
    8
    To serve, spoon hummus into a large bowl or platter. Cover with tomato checca topping. Serve with pita wedges, toast or crackers.

Nutrition

No nutrition information available for this recipe
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