So after some searching online, I found out a little more about hummus, and the CPK recipe. It’s made with white or garbanzo beans, tahini paste, oil, and spices. What is tahini paste you ask? It’s like peanut butter for sesame seeds. It’s bitter, so I wouldn’t slather it on your next sandwich…
Last week the husband came home with a brand new Blendtec. This thing is ridiculous..it blends iPhones, hockey pucks, turns sugar into powdered sugar, ice cream, even bread dough. So I figured it could make me some hummus, and it was definitely creamier than the other times I’ve made this recipe! This seriously takes 5 minutes to put together. Throw everything (except for the Checca ingredients) in your Blendtec (or food processor/blender) in the order listed. For the Blendtec, run the ‘sauce’ function. I ran it twice to get it like I wanted.
- 3 T lemon juice
- 3/4 T soy sauce
- 1 t salt
- 1 t cumin
- 3/4 t corriander
- 1/8 t cayenne
- 1/8 c tahini paste (this can be difficult to find, I get mine at Sprouts next to the peanut butter)
- 5 garlic cloves, pressed through a garlic press if your blender won't blend them finely
- 1 can cannellini or great northern beans, drained
- 1 can chickpeas, drained
- olive oil
- 1 large tomato, diced
- 1/2 T garlic, minced
- 1/2 t kosher salt
- 1 T olive oil
- basil, torn
- feta cheese
- Prepare checca by gently mixing all ingredients in bowl, then refrigerating covered until ready to serve.
- Blend all hummus ingredients in blender, adding olive oil last to achieve correct consistency. I usually start with 2 T and add more if needed. Chill.
- Let flavors marry, then when ready to serve, top hummus with checca. Serve with pita or veggies.