Copycat California Pizza Kitchen Tuscan Hummus Recipe

On the way home, I couldn’t stop thinking about the Tuscan hummus from California Pizza Kitchen. White beans replace the usual chickpeas, and there is a whole lot of garlic. Plus, soy sauce adds an unexpected touch. So good.

I have been making my own version since 2014 and this is the one that stuck. If you have never made hummus from scratch, this one is great to get you started as the process is really simple and will take you about 15 minutes. Plus, it is one of those things that gets better as time goes on.

Why Cannellini Beans Change the Whole Dip

While most Hummus is made of chickpeas, CPK’s Tuscan version changes it up by using Cannellini beans. cannellini beans have a smoother texture than chickpeas, and lets the flavors of garlic and tahini shine, rather than being overpowered by the muddy taste of chickpeas.

Soy sauce was another surprise ingredient. It adds a subtle umami depth that balances with the acidity from the lemon. It somehow still doesn’t taste Asian, though. It’s performing the same function as a little bit of anchovy paste would do in a Caesar dressing; it’s supplemental, but would be noticed if it was omitted.

A Few Things Worth Knowing Before You Start

Instead of chickpeas, we suggest using Cannellini beans. They’re sold in cans in most grocery stores. However, if your grocery store doesn’t carry Cannellini beans, you can use white kidney beans or Great Northern beans. These are interchangeable for this recipe.

You might not know it but tahini is very relevant. It can sometimes be smooth and mild or bitter. As there is a lot of variation in quality, it is also one of the main tastes in the dip. It’ll be worth it to buy a quality tahini as you’ll be able to use the jar for a long time.

Garlic that comes in a jar is just fine. Personally, I buy that type, and I have never felt that I am losing out on anything. Yes, fresh garlic has more intensity, but this is a blended dip so it really doesn’t make too much difference. Use whatever you have.

You can’t really substitute for food processors. In a pinch, a blender could work, but a lot of people may not get a smooth blend and have to stop to scrape the sides frequently. Using a food processor will give you more control.

Make sure to try it before you put it in the fridge, as this takes away some of the flavor, like salt and spice. So what seems to be a well-balanced dish at room temperature may become unbalanced in the cold. It’s best to err on the side of caution when seasoning, and do it a bit more than what feels right.

Tuscan Hummus Ingredients

For the Hummus

• 2 cans (14.5 oz each) cannellini beans, rinsed and drained — the base of everything; rinse them well to remove the starchy canning liquid
• 8 cloves garlic, minced — the flavor backbone; don’t reduce it unless you have a strong aversion to garlic
• 1/2 cup tahini (sesame paste) — adds richness and the distinctive nutty undercurrent; use a quality brand
• 1/4 cup fresh lemon juice — cuts through the richness and brightens everything; bottled works but fresh is noticeably better here
• 1/4 cup olive oil — blended in to create smooth, emulsified texture
• 1 tablespoon + 1/2 teaspoon soy sauce — the unexpected ingredient; adds depth and a slight savory note without any discernible soy flavor
• 1 1/2 teaspoons salt — season to taste, this is the starting point
• 1 1/2 teaspoons ground cumin — earthy and warm; a classic hummus flavor
• Pinch of ground coriander — subtle citrusy note that plays well with lemon
• 1/2 teaspoon cayenne pepper — mild heat; reduce to 1/4 tsp if you’re heat-sensitive

For Serving

• 6 pita breads — baked until warm and lightly crispy, cut into wedges
• Fresh basil, chopped — for the garnish; this is what makes it Tuscan
• Fresh tomatoes, diced — adds color and freshness on top
• Extra minced garlic — optional on top for garnish if you want it more pronounced

How to Make Copycat CPK Tuscan Hummus

The food processing stages ensures each part mixes in completely, so that’s the most important part.

Step 1: Process the beans and garlic

Add both rinsed cans of cannellini beans and the chopped garlic into your food processor. Pulse a few times, then run it for about 30 seconds so that the beans are ground and the garlic is blended.

Scrape the sides one more time. The mixture should be light and crumbly. It isn’t smooth yet.

Step 2: Add the tahini

Add the tahini and run the processor for another 30 to 45 seconds. The mixture will start to bind and become paste-like. You may want to stop the processor and scrape the sides one more time; the mixture should be thick and a bit coarse before you add the liquids.

Step 3: Add liquids slowly

Keep the processor running while you start to add your ingredients. Pour in the lemon juice first, followed by olive oil, and lastly the soy sauce. Keeping the processor running will help to emulsify your ingredients. As the liquids mix, you should notice the texture go from chunky to smooth.

Don’t forget to scrape the bowl down at least once here. So many people shave time off this step and it completely reflects in the texture at the end.

Step 4: Season and taste

Add in the salt, cumin, coriander, and cayenne. Run the processor for another 30 seconds, then stop and taste. How about more lemon? Maybe more salt? The cayenne builds a little so don’t go overboard, but be sure you can taste all the flavors before refrigerating.

At this point, most people under season — remember that chilling will dull it a bit, so season to taste at room temp.

Step 5: Chill before serving

For optimal outcome, refrigerate overnight. But, if you need to wait just an hour, that will work. Two to four hours will be the best time frame. This is the time when the sharp and aggressive garlic will soften and the flavors will combine. They’ll won’t combine if left out at room temp.

Step 6: Prep the pitas

While serving, set the oven to 250°F. Place the pitas on a baking sheet and let them bake for 8 to 10 minutes. You can still achieve a lightly crispy state where pitas can be left to bake for a few extra minutes. You can also use the broiler on low for the last 2 minutes to achieve a lightly crispy state.

Cut each pita into 8 wedges. Place some hummus in a bowl and garnish with fresh basil, diced tomatoes, and a drizzle of olive oil.

The Details That Actually Make a Difference

Use cold beans straight from the can

Compared to warm beans, beans that are at room temperature or slightly cold are less likely to affect processing. If the beans are warm from the pantry that is ok. Just don’t warm them up before processing, as the texcture becomes gluey.

Scrape the sides more than you think you need to

Food processors will leave unblended food around the edges and under the blades. Stopping two or three times to scrape down the sides and under the blades changes the texture of the food a lot. Don’t skip this step.

Start with less cayenne if you’re unsure

Discomfort from heat can be quite subjective. For most people, half a teaspoon should be a good amount. Somewhere between a pinch and a quarter teaspoon might create a mild heat that some people would find uncomfortable. If you want to use more, then you can, but, removing it is going to be more difficult.

The soy sauce amount is not a typo

Although it may seem odd that this white bean hummus recipe includes 1 tablespoon plus 1/2 teaspoon of soy sauce, it definitely works. While you won’t taste the soy sauce, you will notice a taste that is richer and rounder than white bean hummus without soy sauce. It is performing the same function as a tiny bit of anchovy paste in a Caesar dressing. It is also invisible, and would be missed if left out.

Drizzle olive oil on top before serving

To elevate and enrich the dish, drizzle a high-quality olive oil stream just before serving. If you want to impress your guests, a sprinkle of smoked paprika or a few whole cannellini beans as decoration will also do the job.

How Long It Keeps (and Why Day Two Is Better)

While storing in the refrigertor, use a sealed container, and try to eat the contents within 5 days. The top layer might become dry, but just give it a stir to mix it all up with a drizzle of olive oil.

Make a head: This is one of the best appetizers to prepare in advance. That’s because it really does improve in flavor from the first day you make it. Prepare it the night before and let it chill in the fridge overnight. Day of serving it, it will be way better than the day you made it.

Freezer: Hummus can be frozen for 2 months. To defrost, transfer the frozen container to the refrigerator for 12 hours. Before reaching for the thawed dip, please remember to give it a good stir as it may be a bit grainy. If needed, you can use a food processor to smooth it.

Pitas: For the ultimate experience, enjoy the baked pita wedges while they are still warm! If you have any leftover pita wedges, place them in an open bag, keep them at room temperature, and crisp them back up in the oven at 300°F for 5 minutes!

Four Ways We’ve Made This Even Better

Roasted garlic version

If raw garlic is too strong for you, you can try roasted garlic instead. To roast garlic, slice the top off the garlic head, drizzle with olive oil, wrap it in foil, and roast for 40 minutes at 400°F. Roasted garlic becomes less sharp and much sweeter. You will use 1 whole head which is about 8–10 cloves, the same as the original recipe.

Extra lemon version

For people who enjoy a more lemony and acidic taste in their hummus, just add a tablespoon of lemon juice, and taste to make adjustments as you see fit. If you want to add that tangy flavor without adding more liquid, you can add a little lemon zest.

Smoky version

You can use smoked cumin instead of regular cumin and if that’s the case, use a little less than 1/2 teaspoon of smoked paprika with the regular measurement of cumin. For a dip that’s smokier with the same flavor profile, feel free to top it with extra smoked paprika.

Serve with vegetables instead of pita

You can also try this as a dip for veggies! Great dipping options include cucumber sticks, strips of bell pepper, and celery and carrot sticks. The flavor is strong enough to stand up to the raw veggies, and won’t be overpowered.

Tuscan Hummus FAQ

Can I use chickpeas instead of cannellini beans?

No longer will it taste like CPK’s Tuscan Hummus. Chickpeas taste more earthy and have a a grainier feel than white beans. White beans create a dip that is lighter and smoother. If chickpeas are all you have, you can still use them, just don’t expect it to taste the same.

Why does my hummus taste flat even though I followed the recipe?

Most likely, it is because it has not enough salt, not enough lemon, or it was tasted cold. Remember, cold temperatures dull flavors. Always taste the hummus before refrigerating it, at room temperature, and adjust the seasoning. If it still flat after that, try increasing the lemon juice a teaspoon until it brightens up.

Can I make this without tahini?

Yes, but it will for sure taste different. The nutty richness from tahini is unique. Without it, you’ll just be having a seasoned white bean dip. Still good, but it wouldn’t taste like hummus. Some people use sunflower seed butter, or cashew butter. They offer similar levels of fat and creaminess, however the taste is different.

What can I do if my hummus is too thick?

While the processor is running, slowly add water, one tablespoon at a time. Ice water works even better as it will lower the temperature, resulting in a smoother, lighter mixture. If the mixture looks dry (and not just thick) you can also add a little olive oil to help.

Can I serve this warm?

It can be enjoyed warm, as well as at a range of other temperatures. To heat it, pour some in a small skillet, keep the heat on low, and stir until it’s warm, then drizzle olive oil on top. Some people like it better warm because it is less structured and becomes easier to scoop.

Other Dips and Appetizers That Disappear Fast

• Copycat Chili’s Skillet Queso — another restaurant copycat dip that comes together fast and tastes like the real thing
• Easy Bruschetta Recipe — fresh tomatoes and basil on toasted bread, a simple appetizer that never misses
• Spinach and Artichoke Dip — the crowd-pleaser that belongs at every get-together

Please share your thoughts in the comments if you attempt this copycat recipe for the Tuscan hummus from California Pizza Kitchen!