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Parve
Easy
40 Minutes
Diets 
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.
1 (15-ounce) can small white beans or cannellini beans, drained and rinsed
1 (15-ounce) can Glicks Chick Peas, drained and rinsed
3 cloves fresh garlic
1/2 cup Haddar Tahini
juice of 2 lemons
1 and 1/2 tablespoons soy sauce
1 and 1/2 teaspoons fine sea salt
1 and 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon ground white pepper
1/3 cup Gefen Extra-Virgin Olive Oil
1/4 cup cold water or more as needed
2 plum tomatoes
1 clove fresh garlic, minced
1/4 cup fresh basil, minced
8 to 10 large pita breads, warmed in the oven and cut into triangles, optional
Place the beans, chickpeas, garlic, tahini, lemon juice, soy sauce, salt, cumin, cayenne pepper and white pepper into the bowl of a food processor fitted with a metal blade. Process for one minute.
Drizzle in one-third cup olive oil and water. Process again. Add more water as needed to thin the chummos to its desired consistency.
Transfer the chummos to a plastic or glass container; cover and chill in the refrigerator.
Cut each tomato in half and discard the seeds and juices.
Chop the halves into small dice, place into a small bowl and add the garlic, basil and olive oil to cover. Cover the bowl and place it in the refrigerator to give the flavors a chance to steep.
To serve, top the chummos with the steeped tomatoes. Serve with warm pita bread.
Reprinted from Kosher by Design Teens and Twenties by Susie Fishbein with permission from the copyright holder ArtScroll/Mesorah Publications, Ltd.
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