Description
This Roasted Tomato & Basil hummus tastes like an Italian summer. Roasting the tomatoes to intensify and deepen their flavor before whipping them up with chickpeas, a teeny bit of tahini, a little lemon and the basil is the trick!
Ingredients
- 1 cup Cherry Tomatoes
- 2 Tablespoons Olive Oil, Divided
- 1 can (15 Oz. Size) Chickpeas
- ½ cups Fresh Basil, Tightly Packed
- 1 Tablespoon Tahini
- 1 clove Garlic
- ½ Lemon, Juiced
- 3 Tablespoons Water
- Salt And Pepper
Preparation
Preheat oven to 400°F. Slice tomatoes lengthwise. On a small sheet pan, toss the tomatoes in 1 tablespoon olive oil. Roast for 10–15 minutes until softened. Set aside to cool briefly.
In a food processor fitted with an S-blade, combine chickpeas, tomatoes, remaining 1 tablespoon olive oil, basil, tahini, garlic, lemon juice, and water. Pulse 10 times to combine. Add salt and pepper to taste. Put top back on food processor and turn on for 3 minutes until smooth.
Serve with pita, veggies, small toasties or whatever your heart desires.
