Copycat California Pizza Kitchen Tuscan Hummus
White bean Tuscan hummus made with cannellini beans, garlic, tahini, lemon juice, olive oil, soy sauce, cumin, coriander, and cayenne.
Equipment
- Food processor
Ingredients
Ingredients
- 2 14.5-ounce cans cannellini beans rinsed and drained
- 8 cloves garlic minced
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 tablespoon plus 1/2 teaspoon soy sauce
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1 pinch ground coriander
- 1/2 teaspoon cayenne pepper
- 6 pita breads for serving
Instructions
Instructions
- Add the rinsed cannellini beans and minced garlic to a food processor. Pulse several times, then process for about 30 seconds.
- Add the tahini and process for 30 to 45 seconds, scraping down the sides as needed.
- With the processor running, slowly pour in the lemon juice, olive oil, and soy sauce. Process until smoother and cohesive.
- Add the salt, cumin, coriander, and cayenne. Process for another 30 seconds, then taste and adjust seasoning.
- Transfer to a bowl or airtight container and refrigerate for at least 1 hour before serving.
- To serve, warm the pita breads in a 250°F oven for 8 to 10 minutes, then cut into wedges and serve with the hummus.
Notes
Cannellini beans make this smoother and milder than chickpea hummus. Refrigerating for at least 1 hour helps the garlic mellow and the flavors blend. Taste before chilling and adjust with more salt or lemon if it seems flat. Add water one tablespoon at a time if the hummus is too thick.
