Creamy Chummos with Steeped Tomatoes

Susie Fishbein Susie Fishbein
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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.

40m 7-10
Easy Vegetarian Pescatarian Parve

Contains: Sesame, Soy, Gluten, Wheat

Directions

  1. 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.

  2. Drizzle in one-third cup olive oil and water. Process again. Add more water as needed to thin the chummos to its desired consistency.

  3. Transfer the chummos to a plastic or glass container; cover and chill in the refrigerator.

  4. Cut each tomato in half and discard the seeds and juices.

  5. 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.

  6. To serve, top the chummos with the steeped tomatoes. Serve with warm pita bread.

Acknowledgment

Description:
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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