Creamy Chummos with Steeped Tomatoes

Creamy Chummos with Steeped Tomatoes


  • 1 (15-ounce) can small white beans or cannellini beans, drained and rinsed
  • 1 15-ounce) can chickpeas {garbanzo beans), drained and rinsed
  • 3 cloves fresh garlic
  • ½ cup tahini f also called sesame paste)
  • juice of 2 lemons


  • 2 plum tomatoes
  • 1 clove fresh garlic, minced
  • 8-10 large pita breads, warmed in the oven, cut into triangles
  • 1 ½ tablespoons soy sauce
  • 1 ½ teaspoons fine sea salt
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • 1/8 teaspoon ground white pepper
  • ½ cup extra-virgin olive oil
  • ¼ cup cold water or more as needed
  • ¼ cup fresh basil, minced extra-virgin olive oil

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Place 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 1 minute. Drizzle in ½ cup olive oil and water Process again. Add more water as needed to thin the chummos to desired consistency Transfer the chummos to a plastic or glass container; cover and chill in the refrigerator Cut each tomato in half and discard the seeds and juices.

Status: Parve
Prep Time: 10 minutes
Cook Time: none
Needs chill time
Yield: 8-10 servings

Recipe by Susie Fishbein