Slow Roasted Tomato Hummus
User Reviews
5
Slow Roasted Tomato Hummus
Description
Slow Roasted Tomato Hummus starts with slow roasting cherry tomatoes with olive oil, garlic, sugar, salt, thyme, and pepper at a low temperature until they become caramelized, shriveled, and sweet. These tomatoes are cooled before being incorporated into the hummus mixture, which includes chickpeas, tahini paste, garlic, lemon juice, salt, pepper, and olive oil.
The blending process uses ice water to achieve a smooth, creamy texture while retaining the rich flavor of the roasted tomatoes. Fresh oregano is added as a topping, and the hummus is typically served with homemade pita bread.
This hummus offers a unique twist on classic hummus with a sweeter and more complex tomato flavor, ideal for an appetizer or snack. The caramelization from roasting adds depth not found in standard tomato-based dips.
Extra slow roasted tomatoes can be stored refrigerated for a few days, making it convenient to prepare the tomatoes in advance for multiple uses.
Ingredients
slow roasted tomatoes
- 2 pints cherry tomato halved, or grape tomatoes
- 1 tablespoon olive oil
- 1/2 tablespoon sugar
- 1 garlic minced, clove
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme dried
hummus
- 2 (14 ounce) chickpeas drained and rinsed, peeled if you wish, canned
- 1 cup tahini paste
- 2 garlic cloves
- 1/2 whole lemon juiced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup tomato slow roasted
- 2 to 3 tablespoons water ice
- 1 to 2 tablespoons olive oil plus extra for drizzling
- oregano for topping, fresh
- pita bread for serving, homemade
Instructions
slow roasted tomatoes
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, sugar, salt, thyme and toss well. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet. Remove and let them cool completely before adding to the hummus below!
- P.S. These keep great in a sealed container in the fridge for a few days if you have extra!
hummus
- Place the chickpeas, tahini, the lemon juice, garlic, salt and pepper in your food processor. Puree until the chickpeas break down and the mixture starts to come together (it probably won’t be smooth at this point!). Make sure to scrape the sides with a spatula. Blend in the tomatoes until combined.
- Drizzle in the ice water. Blend it for a minute or two – just let it go! Once the water is in, the hummus should really start to get smooth – if you need a little more water, add it 1 tablespoon at a time. Drizzle in the olive oil. Taste and season with more salt and pepper if necessary.
User Reviews
Overall Rating
5
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