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Tuscan Hummus

10 medium garlic cloves
3 cups drained canned cannellini beans or great northern, about two
15 ounce cans
1/2 cup sesame paste (tahini)
1/4 cup freshly squeezed lemon juice
1 tablespoon plus 1/2 teaspoon soy sauce
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 cup cold water, if needed
Checca - A RECIPE FOLLOWS
2 tablespoons minced fresh Italian parsley

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.

Checca
2 pounds Roma tomatoes, cut into 1/2-inch dice
1 tablespoon minced garlic
1 tablespoon minced fresh basil
2 teaspoons salt
1/2 cup extra-virgin olive oil

In a mixing bowl, toss together the Checca ingredients, mixing them
thoroughly. Cover with plastic wrap an refrigerate until serving
time.

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