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