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
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