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Tuscan Hummus

Tuscan Hummus

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Traditional Hummus meets Italian cuisine in this delicious dish! We created the recipe after trying this at a favorite restaurant. Packed with protein and flavor, it is a huge crowd pleaser.MORE+LESS-


tablespoon minced garlic


tablespoon fresh basil, chopped


lb roma tomatoes, diced


teaspoons fresh minced garlic


tablespoons tahini (sesame paste)


teaspoon cayenne pepper


teaspoon ground cumin


tablespoons minced italian parsley


can (15 oz) cannellini or great northern beans

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  • 1

    Drain and rinse beans thoroughly.

  • 2

    Place beans and garlic in a food processor. Pulse a few times to coarsely chop.

  • 3

    Turn on food processor to puree beans while slowly pouring in tahini paste. Slowly add olive oil, lemon juice and soy sauce while still processing.

  • 4

    Stop the food processor and add salt, cumin, cayenne pepper, and Italian parsley. Pulse a few times to combine.

  • 5

    Scrape down sides of bowl and add water, up to 1/4 cup. Process for an additional 10-20 seconds.

  • 6

    Remove from bowl and refrigerate until ready to serve.

  • 7

    For tomato checca topping, gently combine tomatoes, 1 tablespoon minced garlic, basil, 2 teaspoons salt and 1/3 cup olive oil in a medium bowl. Refrigerate until ready to serve.

  • 8

    To serve, spoon hummus into a large bowl or platter. Cover with tomato checca topping. Serve with pita wedges, toast or crackers.

No nutrition information available for this recipe

More About This Recipe

  • Fusion foods are all the rage right now.It’s so fun to see how foodies are crossing cultural lines to make beautiful and delicious things (don’t we wish it were that easy for people to get along?!).One of my favorite Middle Eastern foods is traditional hummus. It’s packed with protein and I love that you can add all sorts of ingredients to give it different flavors. Well, I decided that it was time for hummus to have a little tête-à-tête with Italian cuisine -- say hello to Tuscan Hummus!This is also a great dish for parties—we served it as an appetizer at a recent dinner party and the crowd devoured it! Best of all, you can whip it up ahead of time and add the tomato topping just before serving.

Recipe: Tuscan Hummus

You’ll be transported to the Tuscan hills with this recipe for Tuscan Hummus from Chef Jill! She prepared this during the Inaugural AR Workshop Hickory Specialty class, which included a Cheese and Charcuterie Workshop with Chef Jill and Cyndy Saele Bouthillette of Scout and Cellar Clean Crafted Wines. The most requested was the recipe for “Tuscan Hummus,” which Chef Jill included on the cheese and charcuterie trays. The wines were spectacular and Chef Jill is looking forward to seeing the gorgeous finished tray projects!

Tuscan Hummus

4 cloves roasted garlic, can purchase or roast your own

1/2 cup extra virgin olive oil, plus extra for drizzling before serving

2 (15 ounce) cans cannellini beans, drained and rinsed

1/4 cup lemon juice, about 1-2 lemons

1/4 teaspoon dried oregano

Sea salt and ground black pepper to taste

1 (14.5 ounce) can Tuttorosso® Diced Tomatoes Basil, Garlic & Oregano, drained well

Pita bread, pita chips, or assorted cut vegetables for dipping

In a food processor, combine raw garlic clove, roasted garlic, oil, lemon zest, lemon juice, oregano, thyme, salt and pepper. Pulse ingredients until well combined. You may add additional oil until dip achieves desired creaminess.

Taste for seasoning and adjust as needed

Spread dip into a bowl or shallow rimmed plate, spoon the drained tomatoes over the dip and drizzle with a bit of olive oil.

Serve with warm pita bread, pita chips or cut vegetables of your choice for dipping.

Can be refrigerated in an airtight container for up to 4 days.

Cut off the top of a whole head of garlic, just a bit, then drizzle with olive oil and sprinkle with coarse kosher salt. Wrap the head in aluminum foil. Roast the garlic in a preheated oven at 400 degrees F for 40-50 minutes. The garlic comes out soft and creamy, you can simply squeeze the cloves and they will pop out. Any leftover garlic can be spread on warm bread or added to other dishes for a roasted flavor, such as pesto!

Step 1

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.

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.

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

Tuscan Hummus - Recipes

In a blender or food processor, puree the beans & garlic. Add roasted red peppers, lemon juice, Seven Barrels Meyer Lemon Olive Oil, cayenne pepper and salt purée mixture in a blender or food processor until smooth. Add additional water or lemon juice if mixture is too thick, as desired.

Transfer mixture to a serving bowl, drizzle with Seven Barrels Truffle Oil and garnish with parsley and paprika.

Serve with toasted pita bread, crackers or fresh veggies.


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What Are the Ingredients of Traditional Hummus

These days all you have to do is walk down the hummus aisle of your grocery store and see tubs of countless flavored hummus.

These are modifications of traditional hummus, and in some cases very good additions to a long history of tradition.

The classic hummus recipe consists of only five ingredients and nothing more, served with olive oil and pita bread.

Chickpeas (Garbanzo Beans): One of the first cultivated legumes, the chickpea has been contributing to a nutritious diet for a long time.

First appearing in what is the Middle East today, chickpeas are grown, and eaten all over the world.

Lemon Juice: An important ingredient in many foods of the Middle East, lemon juice is also used as a preservative.

Giving hummus its lovely tangy flavor, lemon juice can be be adjusted for taste.

Tahini: Sesame seeds that have been ground into a paste, in Arabic the literal meaning of tahini is to have been ground.

High in calories and nutrition, tahini is a common added ingredient to various dips and sauces.

Garlic: Easily one of the most popular ingredients in Middle Eastern cooking, garlic is used very often.

Besides offering a lovely flavor to your dish, garlic also possesses antibiotic properties that are beneficial.

Salt: An ancient ingredient with a long history, salt is a crucial ingredient in many dishes right around the world.

At one point a valuable commodity, salt in the historical Middle East was used not only in food but as a symbolic element to close a deal.

Recipe Tips and Tricks

  • Cookware. Use a deep skillet to ensure you have plenty of room for all the veggies and liquid. I adore this Staub braiser, but it can be a little hard to find. This cast-iron skillet is another excellent and more affordable option.
  • Broth. I do like the flavor of this stew made with chicken broth, but of course you should use vegetable broth if it’s important to keep it vegetarian.
  • Tomatoes. I usually make this with a can of standard diced tomatoes, but if you want to add some extra kick, fire-roasted tomatoes would be a terrific option.

Tuscan Hummus - Recipes

725 NE 1st Street, Gainesville, Florida | Phone: 352-505-5648

Thank you so much for thinking of the Fat Tuscan for your Event.

We love hosting and catering intimate events here at the Cafe and our warm Historic ambiance makes for the perfect comfortable space for your guests with freshly prepared gourmet local food as our main focus.

Our warm ambiance inside the 100 Year old Historic Vidal house makes for a perfect evening for you and your guests for all occasions. We prepare all our food at the Fat Tuscan using only the freshest ingredients available and we source as much local products as possible. Our quality is important to us and our traditional recipes use only natural ingredients from local sources guaranteeing the best flavors in town. From our pasta sauces made fresh and from scratch to our Tuscan family traditional recipes handed down to us from our Italian heritage we only focus on fresh flavor as our main goal.

Sample of Dinner Menu's we pepare - (email us for a quote and full menu)

Appetizer Platters:

Hummus with Spiced Olives
We take fresh garbanzo beans mix it with tahini, fresh garlic and lemon juice and whip it to a smooth, creamy dip topped with spiced marinated olives and served with toasted baguette.

Hot Artichoke Dip
Quartered marinated artichokes mixed with grated parmesan and asorted cheeses and served hot with toasted baguette slices.

Head of Roasted Garlic
A whole head of garlic is slowly roasted in its skin until its soft and caramelized and then served with goat cheese and toasted baguette slices.

Fresh Garlic rubbed baguette slices topped with fresh tomatoes, basil & buffalo mozzarella, drizzled with a reduced balsamic glaze.

Antipasti Boards (Choose)
- Assorted Italian meats, imported hard cheeses & marinated spiced olives OR - Assorted grilled vegetables, hummus, imported cheeses & marinated olives, both are served with toasted baguette.

A Sample of our Pasta & Entree Selections:

Gourmet Lasagna, (Choose from: - Classic 3 cheese, with mozzarella, parmesan and ricotta cheeses &ndash Hearty Bolognese Meat Lasagna - Roasted squash in a creamy white sage béchamel sauce - Gourmet Vegetarian with roasted vegetables and herbed ricotta cheese)

Mediterranean Pasta (Vegetarian)
Angel hair tossed with artichokes, sun-dried tomatoes, spinach, calamata olives, peppers & capers, topped with feta cheese and pine nuts. - Option to Add Grilled Talapia.

Arugula Pesto Pasta (Vegan)
Angel hair pasta tossed in an Arugula Pesto with toasted walnuts, and golden raisins.

Creamy Shrimp & Ravioli
Cheese filled large ravioli topped with a marsala shrimp cream sauce.

Italian Pork Roast
slow roasted in a wine and garlic sauce and served with roasted vegetables.

Chicken and Pasta with a Creamy Basil Pesto
Your Choice of pasta topped with our Creamy Basil Pesto and topped with grilled chicken.

Meatballs, Penne Pasta and Marinara
Penne pasta tossed in our Homemade Marinara sauce and topped with our Giant House Made Meatballs.

Dessert - (Just a few of our Options)

- House Fresh Made Poundcake with fresh Fruit Topping and Whip Cream

- House Made Cheesecake - Choice of Flavors - Tiramisu Cheesecake, Strawberry Cheesecake, Vanilla Cheesecake with Oreo crust, Kahlua Cheesecake, Blueberry Cheesecake (*if blueberries are in season), Pumpkin Cheesecake. (Served in individual tarts or Cut yourself Whole Cheescakes

© 2008 The Fat Tuscan Café , 725 NE 1st. St., Gainesville, Fl. * (352 ) 505 - 5648

How to Use Hummus & Other Spreads

If you need some new ideas for how to use one of these tasty spreads, I’ve got you covered! Try serving your favorite dip with one of these:

  • Toasted naan bread
  • Bell pepper strips
  • Bagel chips
  • Pretzel sticks
  • Carrot or cucumber slices

You can also serve hummus on top of toast, as a dip on a charcuterie board, or as a bagel spread. I love it in place of cream cheese on this bagel sandwich recipe!

If you’re looking for an easy appetizer, try making these easy hummus stuffed peppers:

Comment below and let me know which dip you’d like to try!

10 comments on &ldquo15 Hummus Recipes Made Without Chickpeas&rdquo

So grateful for these recipes! Love the consistency of hummus but chickpeas and beans don’t like me! Can’t wait to try!! ♥️

For those of you who have saying ‘hummus’ means ‘chickpea/garbanzo’ you are absolutely correct.

However, too many people have correlated the term ‘hummus’ with any dip that is like this…similar to how ‘Kleenex’ is now used for facial tissue even though ‘Kleenex’ is a brand name for facial tissue. So, regardless of how irksome it is, ‘hummus’ is the term used for a dip like this for the general populace and I doubt you will get that to change if you aren’t in a country where hummus originated.

That being said – these dips look delicious!

I love humous but have just found out I have an intolerance to chickpeas so was gutted that I couldn’t have my beloved humous anymore! This site is great and I’m definitely going to try the sweet potato and cauliflower ones, thank you x

I can’t eat chickpeas anymore and I love hummus. Thank you for all the great recipes. I can’t wait to try some of these.

Yay! I’m so glad this list was able to help!

OMG, the literal definition of hummus is chickpea. STOP THE MADNESS AND CALLING THIS HUMMUS!

This is not hummus. Stop bastardizing a culture food Karen!

You just blew my mind! NO chickpeas! I’m excited to try the white bean and sundried tomato.

I had no idea you could make hummus from cauliflower. I’m going to try making the curried cauliflower hummus.

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White Bean Hummus

White bean hummus is thick and ultra-creamy with delicate garlic heat, earthy parsley, silky tahini and zesty lemon! You can make it in 10 minutes flat and it's the perfect dip for raw vegetables or fresh pita (made with this easy pita bread recipe) and makes a delicious spread for Lavosh Crackers, wraps, and sandwiches.

Most hummus recipes call for chickpeas (garbanzo beans), in fact the word 'hummus' comes from the Arabic word meaning 'chickpeas.' (thank you Wikipedia!) But white bean hummus is equally delicious and convenient if you happen to have white beans on hand or have someone among your friends or family who is allergic to chickpeas.

Instead of using canned beans, I recommend cooking dried white beans in a slow cooker for the best hummus texture. It's really simple and leftover beans may come in handy to toss into a soup or salad and they freeze beautifully. The ratio for making delicious beans in your slow cooker is simple – 3 tablespoons of salt dissolved into 4 quarts of water and 1 pound of dry beans. Soak the cannellini beans in the salty water overnight drain and rinse the next morning. Transfer the beans to the bowl of a slow cooker and add enough fresh water to cover them by about an inch cook on low until tender. The cooking time depends on the age of your dried beans, but will typically take 5 to 6 hours.

Once you have all of your ingredients in the food processor, zizz them for a full two minutes to get that coveted silky, creamy hummus texture.


Originating in the Middle East, hummus is a puree made up of garbanzo beans (chick peas), tahini (a sesame seed paste), lemon juice, oil and salt. It's delicious served as a dip or used as a spread on pita sandwiches.

Love hummus? Try this delicious copycat recipe of California Pizza Kitchen's popular appetizer made from cannellini beans instead of the typical.

Method: oven
Time: 30-60 minutes

We don't ever get tired of hummus, but it's always nice to try new kinds. Especially when they're as flavorful as this cilantro jalapeno variety with garlic, lime and spicy.

A unique hummus made with garbanzo beans, artichoke hearts, garlic and spices. There is no tahini in this version which lowers the fat content significantly.

Made with olive oil, garbanzo beans, sun-dried tomato pesto, tahini, garlic

Made with fresh parsley, soy sauce, chickpeas, lemon juice, tahini, garlic, ground coriander, ground cumin

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

A classic hummus recipe with some tasty flavor options such as red curry paste, masala, or cumin. Serve with your favorite dippers.

Made with pita wedges, salt and pepper, olive oil, lentils, tahini, garlic, salt, lemon juice, water

Method: stovetop
Time: 30-60 minutes

Fresh ground sumac adds a nice finishing touch to creamy hummus, and you can surround the dip with an assortment of pita, crackers and veggies.

Want some hummus but don't have any chickpeas on hand? No problem, some black-eyed peas fill in nicely. Try it with pita chips or as a healthy dip for carrots and celery.

Made with black pepper, lime juice, tomato, black beans, sesame tahini, garlic, ground cumin, sour cream

Some oven-roasted red pepper adds tremendous flavor and color to hummus. A drizzle of good quality olive oil, a dash of smoked paprika on top? You've got a gourmet dip on your.

Hummus with fall flavors. Pumpkin puree is mixed with tahini and seasonings and garnished with toasted pumpkin seeds.

Method: oven
Time: under 30 minutes

Made with habanero powder, red bell pepper, garlic, tahini, roasted garlic, salt, cumin, lemon juice, olive oil

Made with vegetables, radishes, creamed corn, lemon juice, garlic, golden hominy, cumin, cayenne pepper

Made with fresh cilantro, lemon juice, garlic, fresh ginger, cooked garbanzo beans, cashew butter or peanut butter, soy sauce, Asian chili sauce, ground cumin, vegetable.

Made with lemon, cumin, salt and pepper, olive oil, lavash, roasted red peppers, English cucumber, tomatoes, romaine or red leaf lettuce

Made with water or vegetable broth, salt, garlic, soybeans, tahini, olive oil, lemon juice, fresh parsley

Method: oven
Time: under 30 minutes

Made with salt and pepper, cayenne pepper, fresh basil, garbanzo beans, roasted peanut oil, peanut butter, limes, garlic

Made with salt and pepper, lemon juice, pesto, chickpeas, garlic

Made with black pepper, tahini, kosher salt, cayenne pepper, lemon juice, pinto beans, scallion, feta cheese, olive oil

Method: stovetop
Time: 1-2 hours

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes . They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.

In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef .

This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

Copycat California Pizza Kitchen Tuscan Hummus Recipe

I’ll start here. I fell in love with Hummus in March 2014. We took a couples trip to Kansas City and that’s where it happened. And I have thought about the stuff ever since. So, I had to give it a whirl and here’s the version that I came up with and very similar to the California Pizza Kitchen Tuscan Hummus… If you love hummus, too, don’t pass up this hummus recipe… pin it (here), print it, whatever you have to do. I promise, you won’t regret it. You’ll need all of these ingredients:

  • (2) 14.5 oz. can cannellini beans (rinsed & drained)
  • 8 cloves of minced garlic (I use the kind in the jar and it works fine for me)
  • 1/2 c. sesame paste (Tahini brand like this one here is good, it’s a bit expensive but it keeps forever and you can use it again)
  • 1/4 c. lemon juice
  • 1/4 c. olive oil
  • 1 T. + 1/2 tsp. soy sauce
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. ground cumin
  • pinch of ground coriander
  • 1/2 tsp. cayenne pepper
  • 6 pita breads

Combine the beans and garlic in a blender or food processor until beans are coarsely ground (I have this one here and I love it!). Add the sesame paste and puree the mixture. Slowly add the lemon juice, olive oil and soy sauce. Then add the salt, cumin, coriander and cayenne. Refrigerate until ready to serve (the longer the better to let the flavors blend together.) Bake the pitas at 250° until the are warm. I like my pita pieces a tad crispy, too. Cut into 8 pieces per pita. Yum! Enjoy.

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