Roasted Tomato-Basil Hummus

A hand dips a square pita chip into a bowl of creamy orange dip topped with chopped tomatoes and herbs, surrounded by sliced vegetables.

Roasted Tomato-Basil Hummus

This Roasted Tomato-Basil hummus is to die for. Roasted tomatoes and garlic paired with olive oil and fresh basil, this is summertime in a bowl.

Course Appetizer

Cuisine Middle Eastern

Cook Time 20

Total Time 20

Servings

Calories 98kcal

Author Kylee Ayotte

Ingredients

1 cup cherry tomatoes
1 teaspoon olive oil to toss on tomatoes
1 15 ounces can chickpeas drained, rinsed & shelled
2 tablespoons olive oil
2/3 cup fresh basil
1 tablespoon tahini
1 garlic clove
1/2 lemon (juiced)
salt and pepper

Instructions

Preheat oven to 400°F.
Slice 1 cup cherry tomatoes in half, and toss them with 1 teaspoon olive oill.
1 cup cherry tomatoes, 1 teaspoon olive oil
Roast for 10-15 minutes until softened.
In a food processor, combine shelled 1 15 ounces can chickpeas, tomatoes, 1 tbsp olive oil, 2/3 cup fresh basil, 1 tablespoon tahini, 1 garlic clove, 1/2 lemon (juiced).
1 15 ounces can chickpeas, 2 tablespoons olive oil, 2/3 cup fresh basil, 1 tablespoon tahini, 1 garlic clove, 1/2 lemon (juiced)
Blend until almost smooth, then taste. Add salt and pepper (about 1/2 tsp salt, and 1/4 tsp pepper)
salt and pepper
Continue to blend until thoroughly smooth.
Garnish with extra tomatoes, basil and a drizzle of olive oil.
Devour.

Notes

What to do with leftovers

Store in a covered container in the refrigerator for up to a week.

Substitutions/Additions

Sun dried tomatoes also work well in this recipe. They are a stronger flavor and will give off less liquid than the roasted tomatoes, so be prepared to use a little extra liquid from the chickpea can, or olive oil.

If you don’t have canned chickpeas (aka garbanzo beans), you can obviously cook the chickpeas from scratch if you have them dried.

Nutrition