Roasted Tomato Hummus

More party food! As you know, hummus is the easiest thing in the world to make and it takes approximately zero time. So why not make it even better by roasting some ingredients for 20 minutes first? I’m being a jerk, of course, because that is obviously a fantastic idea. Even if you weren’t going to throw them into hummus, roasting up some tomatoes and garlic are a good way to make your house smell like miracles, so nobody tell the scented-candle industry, because that little secret could put them all out of business. Oh man. Wouldn’t you buy the living pants off a roasted-tomato-and-garlic candle? I mean, if they did it right. If it just smelled like Generic Scented Candle, never mind.

The recipe for this comes from Taste for Adventure, and it contains a poem. This post has no poetry for you. I also didn’t serve my hummus inside a hollowed-out tomato, because my degenerate friends – I mean, my lovely degenerate friends with whom I spent a fantastic afternoon in my back yard, so don’t get me wrong here – would not be standing around oohing and ahhing at my witty presentation; someone would accidentally drop the barbecue tongs on it and squish the whole thing, and then where would I be? Tupperware, ladies and gentlemen. That is what I am about.

Roasted Tomato Hummus

Ingredients
3 tbsp olive oil
1 pint container cherry tomatoes
1 can chickpeas, drained and rinsed
1/4 cup tahini
2 tbsp lemon juice
1 tsp paprika
1 tsp thyme leaves
a few cranks of salt and pepper
3 cloves garlic

Method
Preheat oven to 400.
Toss the tomatoes, garlic, thyme, paprika, salt, and pepper in a roasting pan with 1 tbsp of the olive oil.
Roast for 20 minutes.
Let cool for a bit, then throw the contents of the roasting pan into a food processor with the chickpeas and give it a whirl.
Add in everything else except the oil and process until smooth.
With the processor still running, drizzle in more oil until your desired consistency is reached.

Tonight, I put some in a pita with some leftover salad, ate it, and felt virtuous (it was even a whole-wheat pita, too!) which isn’t to say it’s just good for feeling like a person of superior healthiness – it tasted great with the salad! I’m also going to think about putting some in a grilled cheese, because one of the last times I made hummus, that worked out for me pretty well.

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3 Responses to Roasted Tomato Hummus

  1. I love hummus and this one looks great with the addition of roasted tomatoes! Yum.

  2. This sounds great, and if I made it I probably wouldn’t have to fight over it with my husband since he doesn’t really like tomatoes. ;).

  3. camille says:

    What is the deal with husbands and not liking tomatoes? Mine says he doesn’t (although in practice that is not strictly true), and the latest post over at Simply Life is about trying to get her husband to eat tomatoes too!

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