Tuscan White Bean Hummus

by Anne Bennett on July 1, 2013

hummusI love hummus as much as the next gal, but I do get weary of the same old, same old chickpea version that is sold absolutely everywhere. Think I’m exaggerating? ¬†Costco sells big vats of it. If you’re American, you know that Costco is the quintessential definition of “everywhere.”

Ubiquitous hummus is not an altogether bad thing. It just needs a kick in the seat of the pants every once in awhile to give it some pizzaz.¬†One way to change it up is to go the Tuscan route — use cannellini beans instead of traditional Mediterranean chickpeas. And gild the Italian lily by topping it with garlicky tomato “checca,” which is an Italian recipe of chopped fresh tomatoes, garlic, basil and olive oil. The recipe comes from California Pizza Kitchen.

It’s the checca that really sends this over the top. Served with the creamy cannellini hummus and toasted pita breads, it’s like having bruschetta in first-class instead of coach.

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

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.

print recipe only

Related Posts with Thumbnails

{ 2 comments… read them below or add one }

Laurie July 2, 2013 at 9:52 am

I L-O-V-E hummus! Aldi’s or T.J. (possibly one in the same?) versions are my favorites but frequently I do need my Italian lily gilded so this sounds GREAT! I will certainly try it. Does it come out creamy or kind of grainy though? Part of why I like the aforementioned brands is the creamyness. Now is the meeting today at 5:45? If so I will try desperately to attend. Anita may not make it though since it is her last day to work this week. We have a long weekend ahead.

Laurie July 5, 2013 at 9:53 am

We tried the humus and it was a big hit! Even people who don’t normally like humus were getting 2nds of it. Nice change from chickpeas and, as per the scale this morning, it’s weight friendly too.

Leave a Comment

Previous post:

Next post: