|Creamy Chummos with Steeped Tomatoes|
from Kosher by Design - Short on Time by Susie Fishbein
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
Place 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 1 minute.
Drizzle in 1⁄3 cup olive oil and water. Process again. Add more water as needed to thin the chummos to 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 into the refrigerator to give the flavors a chance to steep.
To serve, top chummos with steeped tomatoes. Serve with warm pita bread.
Yield: 8-10 servings
For the cooking demonstration, Susie served the Creamy Chummos in miniature martini glasses, accented with a vegetarian Ta'ami brand Moroccan Cigar, deep fried.
Recipes: Appetizer, Kosher, Parve