Tuscan White Bean Hummus

6 garlic cloves (original recipe calls for 8 to 10. Try at your own risk!)
2 (15 1/2-oz.) cans cannellini beans, drained and rinsed
1/2 cup sesame paste (tahini)
3 T. olive oil
1/4 cup lemon juice
1 Tbsp. plus 1/2 tsp. soy sauce
1 1/2 tsp. salt
1 1/2 tsp. ground cumin
1/8 tsp. ground coriander
1/2 tsp. cayenne pepper
1/4 to 1/2 cup cold water, as needed
Chopped parsley

Checca (Recipe below)
Toasted pita breads
Assorted sliced veggies, such as carrots, radishes, cucumbers

Finely chop garlic cloves in a food processor. Add cannellini beans and pulse a few times to chop them coarsely. Then, with the machine running, slowly add the tahini through the feed tube and puree the mixture. With the motor running, pour in the olive oil, lemon juice and soy sauce, stopping occasionally to scrape down the side of the bowl.

Stop the processor, open it and add the salt, cumin, coriander and cayenne. Process again until fully blended. If the puree seems too thick add some cold water. Transfer to a bowl, cover and refrigerate.

To serve, place hummus on a serving plate and top with the tomato checca. Sprinkle with chopped parsley and serve with toasted pita and assorted veggies.


2 lb. Roma tomatoes, chopped
1 T. minced garlic
1 T. minced fresh basil
1/4 cup extra-virgin olive oil

Stir together tomatoes, garlic, basil and olive oil and refrigerate until ready to serve.