5 medium garlic cloves
3 c drained canned cannellini beans or great
northern, about two 15 ounce cans
1/2 c sesame paste (tahini)
1/4 c freshly squeezed lemon juice
1 tablespoon plus 1/2 teaspoon soy sauce
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 c cold water, if needed
CPK Checca (recipe follows)
2 tablespoons minced fresh Italian parsley
Process the garlic cloves until finely minced, stopping the processor occasionally to scrape down the sides . Add the beans and pulse the machine a few times to chop them coarsely. Then, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree seems too thick for dipping or spreading, pulse in the 1/4 to 1/2 c cold water. Transfer the puree to a bowl, cover with plastic wrap, and refrigerate to chill well before serving.
Heat the oven to 250 degrees F.
Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes. Carefully remove and cut into wedges. Place the chilled hummus in a serving plate or bowl and arrange the tomato Checca on top. Garnish with the chopped parsley and surround with the pita triangles.
Serve immediately.
California Pizza Kitchen Checca:
2 pounds Roma tomatoes, cut into 1/2-inch dice
1 tablespoon minced garlic
1 tablespoon minced fresh basil
2 teaspoons salt
1/2 c extra-virgin olive oil
In a mixing bowl, toss together the Checca ingredients, mixing them thoroughly. Cover with plastic wrap an refrigerate until serving time.
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