If you’re looking for a delicious dip to feature in your buffet this Christmas, look no further! This roasted tomato hummus is the perfect addition to your nibbles this season adding a rich, fresh and homely taste to your table!
- 1 10 oz tomatoes
- 1 1/2 tablespoons olive oil divided
- 1 15 oz. can no-salt-added chickpeas, rinsed, drained
- 3 tablespoons water
- 2 cloves garlic
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Step 1 – Pre-heat oven to 400F and spread tomatoes in an even layer on a baking sheet. Drizzle with ½ Tbsp of oil and toss to coat. Roast in the oven for 30 minutes. Remove and let cool for 10 minutes.
Step 2 – Combine 1 tbsp of oil, chickpeas, water, garlic, tahini, lemon juice, salt and pepper in a large capacity food processor or blender. Blend until smooth.
Step 3 – Add cooled tomatoes and blend until smooth. If the hummus is too thick, add a little more water or oil to thin it out.
Step 4 – Transfer the hummus to a serving dish and enjoy with accompanying food.