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Roasted Tomato Hummus

Bev Cooks Recipe by
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Roasted Tomato Hummus
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 3
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Roasted Tomato Hummus

This is what happens when my garden WILL NOT CHILL OUT.

Ingredients

3
tablespoons extra-virgin olive oil, divided
2
cups cherry or grape tomatoes
1
(14.5 oz) can garbanzo beans, drained and rinsed
1/4
cup tahini
2
tablespoons lemon juice
1
teaspoon smoked paprika
1
teaspoon fresh thyme leaves
2
pinches coarse salt and freshly ground pepper
3
cloves garlic

Directions

  • 1 Preheat oven to 400°F.
  • 2 On a rimmed baking sheet, toss the tomatoes with 1 tablespoon oil, garlic cloves, the paprika, thyme and a pinch of salt and pepper. Roast 15-20 minutes, until tomatoes have wilted. Remove from oven.
  • 3 Transfer the tomatoes and garlic to a large food processor. Add the garbanzo beans and pulse a few times.
  • 4 Add the tahini, lemon juice, remaining oil (only if it's too thick) and another pinch of salt and pepper. Blitz until smooth, 5 - 10 seconds.
  • 5 Serve inside a carved-out tomato, or bowl. Have pita bread and veggies on the side for dipping.
See Step By Step

Step By Step  

Roasted Tomato Hummus

As prepared by Bev Cooks,

I wrote you a poem. It's about roasted tomato hummus.


Ready? All right.

The first time I heard the word hummus
I felt like such an ignoramus.

 Who comes up with a word like that?
Surely the answer won't fall flat.

 But then I decided to simply taste it.
And just like that, I was hit.

 Like a freight train in the cold, dark night
I was born again, my soul ready to take flight.

 I've eaten hummus many a time since then.
Each moment special, bordering on zen.

 But this batch in particular has my boats a floatin'.
Is batch even the right word? It doesn't matter, for I'm not done a dotin'.

 Roasted tomatoes and garlic, smoked paprika and fresh thyme.
Come together like Santa and the Easter bunny, a combination so prime.

 Slurp it, lick it, spoon it into your face.
By all means don't hold back, for hummus hath found its place.

Okay…the laughing hurts, you guys.

Gather up your ‘maters, some garbanzo beans (chickpeas), tahini, lemon, garlic, smoked paprika and thyme!

Ingredients for Roasted Tomato Hummus

Drizzle the toms with some oil, the paprika, the thyme and a good pinch of salt and pepper.

Drizzling tomatoes

Roasty roasterton.

Roasted tomatoes

Then dump the toms with garlic and oil into a food processor. Add the garbanzo beans and pulse just a smidge.

Ready to pulse

Oh yeah, bay-bay. Now, add the tahini and lemon juice, and some salt! Bliiiiitz. If it's too thick at this point, go ahead and add the rest of the oil to thin it out. I don't like mine too thick, so I opted for the oil. And I'm rambling.

Adding tahini, lemon juice, and salt

Honkin' mama.

Pulsed hummus

And you can serve it however you like! I thought it would be cute to carve out some bigger tomatoes and serve them inside. You're nodding your head. I know, right?

Hummus inside tomatoes

Just make sure to have some pita bread or crackers next to the hummus and Lawdy Lou Missy Sue.

Remember the part in the poem about slurping? Yeah. Now you get it.

Finished roasted tomato hummus

Make her happen!

Humma Humma Hummus





Bev wants you to know she ate this hummus like a dignified woman. With her fingers, natch. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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Nutrition Information 
No nutrition information available for this recipe
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