Roasted Tomato & Basil Hummus (Vegan)
When flavor options for hummus start to outnumber the amount of people in Kris Jenner's family tree, we as a society have to stop and ask ourselves, when does it end? I counted this morning and my corner bodega here in New York carries 11 flavors of hummus! How come? Did the world really need Coconut Curry Hummus? I'm not so sure. But we certainly didn't need a Rob & Blac Chyna spinoff either, did we? Alas, we move on!
Back to hummus.
One thing that I do love about hummus is that compared to other dips, it is extremely nutrient-dense, natural and can double up as a spread on almost any sandwich. I incorporate a few familiar ingredients, tomato and basil, to a traditional style recipe that you might find elsewhere. The result is a rich, full-flavored appetizer that hits the spot with any vegetable you choose.
(About 3 cups)
- Chickpeas - 2, 15.5 oz. cans, drained w/ liquid of 1 can reserved
- Heirloom Tomatoes - 2, sliced in halves
- Basil - 1 cup
- Tahini - 1/4 cup
- Garlic - 4 cloves
- Lemon - Juice of 1
- Paprika - 1 tsp.
- EVOO - 2 tbsp.
- Salt - 1 tsp.
1. Preheat oven to 450 degrees. Once reached, slightly salt halved tomatoes, EVOO and add to oven
2. Roast tomatoes for 15-20 minutes and then set aside to room temperature
3. Once tomatoes are cool, add all dry ingredients and tahini into food processor and blend
4. Once mixed, include lemon juice, liquid from drained chickpeas and EVOO and blend
5. Top with additional sprinkle of sweet paprika and serve
Tips & Tricks:
- Shelf Life: 3 to 5 days
- For more pureed texture, add additional 1/4 cup tahini and 1/3 cup of water (do keep in mind, tahini is high in fat)