March 29, 2016

Roasted Tomato Hummus



For some reason, I like different flavors of hummus, but I'm not a fan of just regular old chickpea hummus.  Which is why this recipe, among lots of other great hummus ideas, is so fun - hummus is so versatile. There are hundreds of options of this healthy dip, and roasted tomato is just one of them!  Tell us in the comments - what are some of your favorite hummus compilations?! 


What You'll Need:
  • 4 pints cherry tomatoes, sliced in half
  • 1 red onion, sliced thin
  • 3 tablespoons minced garlic, divided
  • 1 tablespoon Italian seasoning
  • Salt and pepper
  • 2 tablespoons + 1 1/2 cups extra virgin olive oil
  • 1 tablespoon sugar
  • ~10 cups chick peas (#10 can)
  • 1 cup lemon juice
  • 2 tablespoons tahini
  • 2 tablespoons honey

1.  Toss cherry tomatoes and onion slices with 2 tablespoons of garlic, Italian seasoning, salt and pepper, 2 tablespoons extra virgin olive oil, and sugar and roast in the oven on 350-degrees for 25-30 minutes, until the outsides of the tomatoes are just charred.

2.  In a food processor, mix chick peas, lemon juice, tahini, honey, remaining garlic, and the roasted tomatoes.  While the food processor is on, stream in 1 1/2 cups of olive oil, until hummus comes together and is completely smooth.  Chill for two hours.

3.  Optional: When serving, make a shallow well in the middle of the hummus and drizzle with olive oil.  Sprinkle the top with smoked paprika and serve with baked pita.




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