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1
Fit a food processor with the steel blade.
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2
Process the garlic cloves till finely chopped, stopping the processor occasionally to scrape down the sides of the work bowl.
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3
Add in the beans and pulse the machine a few times to chop them coarsely.
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4
Then, with the machine running, puree them while you slowly pour the sesame paste through the feed tube.
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5
Still with the motor running, pour the extra virgin olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl.
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6
Stop the processor, open the lid, and add in the salt, cumin, coriander, and cayenne.
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7
Process till thoroughly blended.
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8
If the puree seems too thick for dipping or possibly spreading, pulse in the 1/4 to 1/2 c. cool water.
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9
Transfer the puree to a bowl, cover with plastic wrap, and chill to refrigeratewell before serving.
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10
Preheat the oven to 250 degrees.
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11
Put the pita breads in the oven and heat till thoroughly warmed, 6 to 8 min.
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12
Carefully remove and cut into wedges.
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13
Place the chilled hummus in a serving plate or possibly bowl and arrange the tomato Checca on top.
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14
Garnish with the minced parsley and surround with the pita triangles.
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15
Serve immediately.
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16
For the Checca: In a mixing bowl, toss together the Checca ingredients, mixing them thoroughly.
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17
Cover with plastic wrap and chill till serving time.
