Tuscan hummus with carrots, tortilla chips & olive oil.It can be done in your blender/Hamilton Beach smoothie maker!
One of the few vegan options at California Pizza Kitchen is the Tuscan Hummus appetizer. Tommy was a fan of this from dining (usually not wholeheartedly, at least on my part - my sister adored CPK a couple years ago) at the Boston and Long Island locations. It was cheap and stretched as a meal, and more than once I came out of work to come across him with a to-go order. I've made it at home a few times for dinner parties and a potluck, and tonight to use up some white beans I threw in pasta I had in the fridge. I toned down the spices for a plate I had - cumin and coriander in particular aren't spices I love. The only thing missing was the fresh baked pita-style bread and bruschetta topping on the side.
Recipe can be found here. It's a copycat recipe indeed, but I've copied the recipe from the actual CPK cookbook (yes I checked it out from the library) and they are identical, with the exception of the copycat recipe forgetting to add a tablespoon or so of olive oil along with the soy sauce.