KosherEye.com

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. 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.

Ingredients:

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

STEEPED TOMATOES:
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

Directions:

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.

Notes:

Yield: 8-10 servings
Parve, V (vegetarian), NF (nut-free), DF (dairy-free), GF (gluten-free)

For the cooking demonstration, Susie served the Creamy Chummos in miniature martini glasses, accented with a vegetarian Ta'ami brand Moroccan Cigar, deep fried.

Recipes: Appetizer, Kosher, Parve