Tuscan White Bean Hummus

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Years ago, before Zander was born, Alex and I fell in love with the Tuscan Hummus at California Pizza Kitchen. Alex searched online and found a great copycat recipe by CD Kitchen, and we have been making it for ourselves at home ever since.

For tonight’s dinner, I’ll be serving this hummus along with oven-warmed whole-wheat pita bread triangles and the most gorgeous fresh organic corn-on-the-cob from the farmers’ market. I sent some hummus with Zander to pre-school this morning along with a sliced organic cucumber for his snack, and he pretty much licked the container clean.

This is such a delicious and simple dish, and I love that you can make it quickly with canned beans/tomatoes and a jar of tahini, or you can make a “slow” version like I did for this batch.

First, I cooked about 1 1/2 cups of organic dried cannellini beans in 6 cups of water in the crock pot on high for 5 hours, then drained and put the beans in the fridge overnight. When the time came to make the actual hummus, I discovered that we were out of tahini–gasp! So I googled how to make tahini from scratch (so easy!) and made my own by combining 1 cup of raw organic sesame seeds (you can use toasted if you prefer) with about 2 Tbsp olive oil and a bit of water in the blender. Once I had achieved the right consistency, I simply poured the rest of the ingredients into the blender, and voila, hummus!

One final note: it’s better if you let the hummus sit for at least a few hours before eating; I like to make it the night before.

TUSCAN WHITE BEAN HUMMUS
*slightly adapted from this California Pizza Kitchen copycat recipe

Ingredients:

12 cloves garlic
30 ounce can (or approximately 3.75-4 cups cooked from dry) cannellini beans (drained)
½ cup sesame tahini
¼ cup fresh lemon juice
1 Tbsp tamari
1½ tsp Himalayan salt
2 tsp ground cumin
1/8 tsp ground coriander
½ tsp cayenne pepper
½ cup cold water

Toppings:
5-8 roma tomatoes, diced
fresh basil and/or parsley, chopped (we prefer basil)

Instructions:

Combine hummus ingredients in a high-speed blender and blend until creamy. Spoon into a bowl or storage container and drizzle with olive oil. Top with diced tomatoes and herbs.

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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One Response to Tuscan White Bean Hummus

  1. Mike & Gloria McCoy says:

    Yum yum! Gorgeous combo of vegs.

    Sent from Mike & Gloria’s iPad.

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