Tuscan Hummus Ingredients
- 1 30-oz can of white Cannellini beans
- 3 garlic cloves, minced (or more to your taste)
- 1/2 cup tahini
- 1 tbsp olive oil
- 1/4 cup lemon juice
- 1 tbsp soy sauce, wheat free
- 1-1/2 tsp salt
- 1-1/2 tsp ground cumin
- 1/8 tsp coriander
- 1/2 tsp cayenne pepper
Checca Sauce Ingredients
- 1/2 cup grape tomatoes, diced
- 3 tbsp basil, chiffonnade
- 1 tbsp garlic, minced
- 1 tsp salt
- pepper, to taste
- 1 tbsp olive oil, plus more to drizzle
Dipping Ingredients
- Prepare and cut vegetables such as celery, carrots and sugar snap peas; plus flax or brown rice crackers for dipping.
Directions
Step 1: Using a food processor fitted with a steel blade, add the cannellini beans, garlic and pulse a few times until the beans are coarse.
Step 2: With the food processor running, slowly add the tahini to the mixture. Then, while the motor is still running, add the olive oil, lemon juice and soy sauce. Process until smooth, stopping to scrape down the sides a couple times.
Step 3: While stopped, add the salt, cumin, coriander and cayenne then process until blended. Transfer to a platter, cover and chill in the refrigerator while you prepare your Checca Sauce.
Step 4: Using a medium bowl, mix all the checca ingredients together. Cover and chill until serving.
Step 5: To serve, spread the Tuscan Hummus on a platter and top with the Checca Sauce. Drizzle olive oil over the platter and enjoy!
NOTE: If I'm going to eat this right away, I sometimes skip the chilling part of both the hummus and checca. It is delicious at room temperature as well.