meal / dish
method
occasion
ingredient
cuisine
photo
recipEbox log in
log out
register (it's free!)
forgot password?
help/FAQ
BROWSE MOREc - copy cat restaurant recipes
alphabetical copycats
b - copy cat restaurant recipes
d - copy cat restaurant recipes
e - copy cat restaurant recipes
f - copy cat restaurant recipes
g - copy cat restaurant recipes
h - copy cat restaurant recipes
hummus
dips and spreads
RECIPE TOOLS:
print
shopping list
email
save
add photo
mastercook
add review
rate recipe
show nutrition
mobile
puzzleSHARE:
California Pizza Kitchen's Tuscan Hummus
5 stars based on 6 reviews
Ready in: 30-60 minutes ?
Difficulty: 4/5
Serves/Makes: 6
INGREDIENTS:
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 sauce PLUS"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
DIRECTIONS:
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.
NUTRITION:
This California Pizza Kitchen's Tuscan Hummus recipe from CDKitchen serves/makes 6
Recipe ID: 7468
REVIEWS:
Guest: Amy 2011-02-02
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.
Guest: Deb 2008-08-13
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
Guest: J 2007-08-06
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!
JenAmazon 2005-03-16
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!
Guest: kris 2007-11-02
This is a great recipe, except its written wrong. It should be 1/2 tsp coriander and 1/8 tsp cayenne!
Guest: Anonymous 2007-06-15
The hummus was way too spicy! I would add less spices because the CPK version is not this strong.
This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.
