Editor's note:The recipe and introductory text below are from Rick Tramonto's bookFantastico!
If you like hummus—and most people do—you will love this bean puree, which could be called an Italian version of the classic bean spread. For my mother, ceci beans (chickpeas) were a household staple, so they are for me, too. I keep cans in my pantry at all times because they are so versatile. You could cook your own instead of relying on canned, but for this puree I find the canned beans are just fine. And so much easier. Don't scrimp on the olive oil—you want the puree to be juicy and rich. The squeeze of lemon juice at the end will make you sing "hallelujah!"
Ingredients
Makes 4 servings
Step 1
1. On a cutting board and using the blade and flat side of a large, sharp knife, mince and mash the garlic and salt to make a paste.
Step 2
2. In the bowl of a food processor fitted with the metal blade, pulse the ceci beans with the garlic paste, tahini, onion, the 1/4 cup of oil, lemon juice, vinegar, red pepper, and honey. Scrape down the sides of the bowl several times and pulse until the mixture is smooth. Season to taste with salt and black pepper. The texture of the paste should be that of spreadable peanut butter; if necessary, thin it with water and pulse again.
Step 3
3. Spread the bean paste on the bruschetta. Sprinkle with pine nuts, tarragon, and parsley. Drizzle with olive oil, and serve garnished with lemon wedges for squeezing over the bruschetta.
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Reviews (9)
Back to Top简单、廉价和非常好的变化从鹰嘴豆泥. I took them to a dinner party and everyone loved it. I used half the tahini. I just threw everything into the food processor. I place a couple of thinnly sliced radishes which looked beautiful. I only used parsley as that is all I had. Will make again!
glasermd
St. Louis, MO
12/7/2014
我把这个60岁生日聚会,这是一个hit. I decorated the brushettas with thinly sliced radishes, a piece of arugula and the pine nuts (whole). I wish I had listened to the other reviewers and used half of the tahini. I would have rated it a 4 fork if I had.
AWeekendChef
Vancouver, BC
11/21/2014
Truly fantastic.My sister made this for the family to snack on over Christmas holiday. This was my favorite dish of the entire week- better than the fabulous prime rib, twice-baked potatoes, creme brulee- now that is some delicious hummus!!! I spread it on whole grain toast for breakfast, on pita bread for lunch. Sadly, it didn't last long enough to try it as bruschetta with tarragon and parsley.
mariasc
San Carlos, CA
12/27/2011
After reading reviews, started with 1/2 the amount of lemon and tahini, but doubled the garlic and used just a sprinkle of chili flakes. It was delicious so didn't adjust anything further.
sunnysoleil
Florida
7/15/2011
I wouldn't change a thing about this bean puree which is just hummus with honey and balsamic added. I spread it with some goat cheese on toasted whole wheat bread, topped that with roasted peppers that I tossed in champagne vin. and threw some arugula and tomatoes that I tossed with basil oil on top of everything. Kind of like a big vegetarian open faced sandwich. My husband couldn't even finish his whole plate and he always complains when I cook vegetarian meals.
1janerupert
Indianapolis, IN
6/27/2010
An Italian take on Hummus, I love it! I think that like the drizzle of oil and sprinkle of paprika on hummus, sprinkle of fresh herbs and the squeeze of lemon MAKES this dish. I forgot the pine nuts, and can imagine it would be extraordinary with them. Having made hummus plenty before, I thought the tahini quantity was a lot too much, so reduced that to avoid the chalky texture associated with it, and found adding water helped to smooth things a lot.
skinnyboy
NY, now in Chester, UK
4/16/2010
The hummus reference point is kind of a poor one. Beyond the chickpea- tahini-olive oil backbone, there isn't much here in common with hummus. Really, it has more in common flavor-wise with peanut butter, but it isn't exactly that either. The recipe produces a sort of unholy marriage of fatty, sweet, acid, and hot elements. The complexity is surprising and distinct. I would be curious to explore more recipes by Tramonto.
Stupid_Puma
Chicago, IL
12/8/2009
We love this. The first time I made it, I forgot to purchase the tahini (ok, big laugh), and we didn't have time to rush back to the store, so I just added enough more oil and lemon juice to make it into a thick paste. It was a huge hit at our party that night. The next time I made it, I added the tahini, and neither my husband nor I liked it as much. We prefer spicy, tangy foods, so the extra bit of lemon was great for us. Now, whenever we make it, we just leave out the tahini. Try it!
Anonymous
New York, NY
4/25/2009
This was very good and unique. I did about 2/3 Tbsp of chili flakes and it was a nice kick without being overpowering. Overall this recipe is a little tangy for my tastes, so I might go a little lighter on the lemon next time. Also, I served it with toasted pita bread 'bruschetta' instead of baguette.
katiegnelson
mpls, mn
12/8/2007
