Lighter CPK Tuscan Hummus Recipe

Ingredients for Hummus:

• 6
  medium
  garlic cloves or more, if desired
• 2
  (15-ounce) cans
  white beans (Great Northern), rinsed and drained
• ¼
  cup
  tahini (sesame paste)
• ¼
  cup
  fresh lemon juice
• 4
  tablespoons
  water
• 2
  tablespoons
  extra virgin olive oil
• 1
  tablespoon plus ½ teaspoon
  reduced-sodium soy sauce
• 1½
  teaspoons
  ground cumin
• ¾
  teaspoon
  salt
• ½
  teaspoon
  ground cayenne pepper

Ingredients for Tomato Topping (Checca):

• 2
  cups
  grape or cherry tomatoes, chopped
• 2
  tablespoons
  balsamic vinegar
• ½
  tablespoon
  extra virgin olive oil
• ½
  teaspoon
  salt
• Fresh ground pepper to taste
• Whole wheat pita bread and/or pita chips (optional)

• To prepare the hummus: Place the garlic cloves in a food processor (or a high-powered blender) fitted with a steel blade or the mini-chop attachment. Process until the garlic is finely minced, stopping to scrape down the sides as needed.
• Add the rinsed and drained white beans, tahini, lemon juice, water, olive oil, reduced-sodium soy sauce, ground cumin, salt, and cayenne. Process until the mixture comes together, pause to scrape the bowl, then continue processing until smooth and creamy.
• Transfer the hummus to a serving bowl or plate and smooth the top with a spatula.
• To prepare the Checca (tomato topping): In a medium bowl, toss together the chopped grape or cherry tomatoes, balsamic vinegar, olive oil, salt, and a few grinds of fresh pepper until well combined.
• Spoon the tomato mixture over the center of the hummus. Arrange pita triangles or pita chips around the edge for serving. This presentation gives a bright, fresh contrast to the creamy hummus.
• Both the hummus and the Checca can be made in advance. Store them separately in airtight containers in the refrigerator and combine just before serving to keep the textures fresh.