Roasted Tomato and Basil Hummus
How gorgeous is this hummus??!! And not only beautiful, but incredibly tasty.
As I mentioned in my recent post about the Slow-Roasted Tomato Farro Salad, slow-roasting is a particularly brilliant way to deepen a tomato’s flavor. By taking the time to roast them, they caramelize and shrivel to a chewy texture. When added to a salad, topped over goat cheese on bruschetta or mixed into this hummus, they are surprisingly sweet and tangy.
By adding the roasted tomatoes, along with some of their oil and the Mediterranean flavors of lemon, garlic, tahini and basil, the result is some of the most delicious hummus you could hope for!
Tips for flawless, silky hummus:
Skinning the garbanzo beans is not absolutely necessary, but I find that it is key in making a perfectly smooth hummus. It takes about 10 minutes to pop the skin off of all the chickpeas, but I think it’s worth it. If you don’t want to spend the time removing the skins you can follow the recipe as written with the skins on and you will still end up with a fabulous hummus, albeit slightly more grainy.
*Blend, blend, blend! A high speed blender will give you the smoothest possible hummus, but a food processor will also work if you don’t have one. Processing your hummus for 1-3 minutes will break down all the lumps and leave you with a smooth result.
*Water or the remaining liquid from canned garbanzo beans can be used to thin out your hummus. I like to use the garbanzo bean liquid as I like what it does for the flavor and texture of the hummus, but you can use water and have it work just as well. I like to use the full 3/4 cup of liquid called for in the recipe for a not-too-thick, somewhat viscous texture. Use less liquid if you like your hummus on the thicker side.
*If you use mostly orange tomatoes in this hummus, you will end up with a golden yellow/orange color. If you use red tomatoes you can expect your hummus to have more of a pink hue. I used a combination.
*The slow-roasted tomatoes can be made several days in advance. Simply roast, cool, and store in an airtight container in the fridge with the tomatoes
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Roasted Tomato and Basil Hummus
Makes: 8-12 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours & 20 minutes
Ingredients
- 30 small tomatoes, quartered (about half the size of a Roma tomato) or 60 cherry tomatoes, halved
- 1/4 cup + 2 tablespoons extra-virgin olive oil (divided)
- Kosher salt & Freshly ground pepper
- 3 cups garbanzo Beans (2 cans), cooked, skins removed and liquid reserved
- 2 garlic cloves, peeled
- Juice of 1 large lemon
- 1 & 1/2 tsp sea salt
- 3 tbsp tahini
- 1/2 cup -3/4 cup water or reserved garbanzo bean liquid
- 1/4 cup fresh small basil leaves
Instructions
Preheat the oven to 300°F. Place the sliced tomatoes on a baking sheet, cut side up so that they are spaced close together, but not touching. Drizzle the tomatoes with the 1/4 cup olive oil and season generously with salt and pepper. Place in the preheated oven on the top rack and roast about 1 & 1/2 hours for cherry tomatoes, and 2-3 hours for larger tomatoes. Tomatoes are done when they are somewhat shriveled and the tops have begun to caramelize. Let tomatoes cool. Placed tomatoes and oil in a bowl.
Place the skinned garbanzo beans, garlic cloves, lemon juice, salt, tahini, 2 tablespoons olive oil, and 1/4 cup of the water or reserved garbanzo bean liquid in a high speed blender. Process until the mixture is completely smooth. The mixture may be too thick to easily blend. If this is the case, continue adding liquid until it easily blends together. We use a full 3/4 cup of garbanzo bean liquid, but you may prefer less if you like your hummus on the thicker side.Add 1/2 of the roasted tomatoes to the hummus (do not add the oil it’s sitting in – just what clings to the tomatoes will suffice) and blend again until the mixture is silky and smooth.
Spoon the hummus into a serving bowl and run a spoon across the top of the hummus to create a swirl. Spoon the remaining roasted tomatoes over the top of the hummus, along with the oil.
Top with small basil leaves.
Recipe from Farmhouse Pottery
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