10 cloves garlic 2 cans (15 ounce size) cannellini or great northern beans, drained 1/2 cup sesame paste (tahini) 1/4 cup freshly squeezed lemon juice 1 tablespoon soy saucePLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses 1/2 teaspoon soy sauce 1 1/2 teaspoon salt 1 1/2 teaspoon cumin 1/8 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/4 cup cold water, if needed 2 tablespoons minced fresh Italian parsley California Pizza Kitchen Checca 2 pounds Roma tomatoes, cut into 1/2" dice 1 tablespoon minced garlic 1 tablespoon minced fresh basil 2 teaspoons salt 1/2 cup extra-virgin olive oil
Fit a food processor with the steel blade. Process the garlic cloves until finely minced, stopping the processor occasionally to scrape down the sides of the work bowl.
Add the beans and pulse the machine a few times to chop them coarsely. Then, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl.
Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree seems too thick for dipping or spreading, pulse in the 1/4 to 1/2 cup cold water. Transfer the puree to a bowl, cover with plastic wrap, and refrigerate to chill well before serving.
Preheat the oven to 250 degrees F.
Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes.
Carefully remove and cut into wedges. Place the chilled hummus in a serving plate or bowl and arrange the tomato Checca on top. Garnish with the chopped parsley and surround with the pita triangles. Serve immediately.
California Pizza Kitchen Checca
In a mixing bowl, toss together the Checca ingredients, mixing them thoroughly. Cover with plastic wrap an refrigerate until serving time.
Valerie's Review REVIEW: July 15, 2013 Giving this 5 stars but only with a couple of tweaks: First 10 cloves of garlic? I cut that down to 4 and it was still quite garlicky - and we love garlic! Second, it includes the olive oil for the checca but not the hummus itself. I just kinda went by the consistency of the hummus as I was adding oil and it was probably a little over 1/3 cup (but not quite 1/2 cup) of oil that I added. I also scaled down the amount of checca, only because I felt it should be more about the hummus and less about the tomatoes. With these minor adjustments this was a HUGE hit.
Katrina April 10, 2014 REVIEW:
Great recipe! But, I had a query regarding the 1/8 teaspoon coriander. Is this coriander powder or coriander leaves? Thanks!
Katrina February 25, 2014 REVIEW:
Hi! This recipe looks great! Just want to know which soya sauce to use? (Dark/ light/ Japanese?) Ideally, let me know the brand name pls! Thanks a lot!
CDKitchen Staff Reply: We used just regular low sodium Kikkomann soy sauce. It's not really a strong flavor in the dish.
Shannon June 10, 2013 REVIEW:
Love this recipe! I tweak it here and there depending on my taste for that particular batch.
I never really paid attention that it doesn't call for chick peas. I DO use chick peas, and it works beautifully. Also follow the tip I saw from another recipe of "peeling" the chick peas. It's a crazy little task, but you just pinch them and remove the hull, it makes a much creamier hummous.
Also, if using canned chick peas, GOYA is the best I have found. Had one can opened next to another brand and it was night and day difference just in appearance, not to mention taste.
Amy February 2, 2011 REVIEW:
Great - with a couple of changes. I only use half the amount of garlic called for. Also, if you can't find Tahini, I have found that if I just use sesame oil (a couple of tablespoons) instead of the tahini and olive oil, I get almost the same flavor with a lot fewer calories. The tomatoes on top are a definite must. Tastes great with Triscuits if you don't have pita bread.
Deb August 13, 2008 REVIEW:
Thank you for this recipe! I love CPK and I've lived for over a year in an area where the closest one is 4.5 hours away. I miss their Hummus so this is a great find.
I have tweaked it a bit and thought I'd share... I do like it spicy so I choose to keep the 1/2 t. of cayenne, however, I changed the olive oil to 3 T. garlic olive oil & 1 T. toasted sesame oil. Another twist is to reserve the bean juice and use it instead of the water. Last suggestion is for the Checca. I omit the oil there because it separates when cold and it tastes just as good without it. Enjoy! Deb
hummus fan July 10, 2008 REVIEW:
I make tons of hummus and this recipe is a winner. Good balance of flavors which is the key to good hummus because if the tahini or lemon flavors are off it can be nasty! Recommend this recipe!
kris November 2, 2007 REVIEW:
This is a great recipe, except its written wrong. It should be 1/2 tsp coriander and 1/8 tsp cayenne!
J August 6, 2007 REVIEW:
Great recipe but I agree that it's way too spicy (unless you really really really like garlic!). Personally I cut the number of garlic cloves in half and double the amount of lemon juice and it comes out perfectly to my liking. Also I use 4 tablespoons of olive oil per serving of 3. Thanks for posting this recipe, with a little tweaking to taste it turns out great!
Guest Foodie June 15, 2007 REVIEW:
The hummus was way too spicy! I would add less spices because the CPK version is not this strong.
Member since: Mar 16, 2005
JenAmazon March 16, 2005 REVIEW:
This recipe is right on! It is savory, delicious perfection. One note - the olive oil is missing from the hummus ingredient list, but is mentioned in the instructions. I just estimated about 3 to 4 tablespoons, and it turned out great. I made this for my hummus-loving friends, and I have never made hummus before. But when I tried this at CPK, I thought they would enjoy it. They raved about it, and asked for the recipe. They were really surprised that there were no chickpeas in it. I was so proud to be able to turn them on to this recipe. Thank you for sharing it with us!
Just like the name says, this rich dessert is made with bread and essentially a custard sauce which is baked until set. Some of the variations on the basic recipe use croissants, pound cake, or even doughnuts instead of bread.