Roasted Tomato Basil Hummus

By • February 29, 2016 0 Comments

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Author Notes: Tastes just like Italian Summer in hummus formSip and Spice

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Serves 6

  • 1 15-oz can chickpeas, drained & rinsed
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1/2 cup basil
  • 1 tablespoon tahini
  • 1 garlic clove
  • 1/2 lemon, juiced
  • 3 tablespoons water
  • salt & pepper
  1. Preheat oven to 400°F. Slice the tomatoes length-wise. On a small sheet pan, toss the tomatoes in 1 tablespoon of the olive oil (reserve the rest). Roast for 10-15 minutes until softened. Set aside to cool briefly.
  2. In a food processor fitted with an S-blade, combine chickpeas, tomatoes, 1 tbsp olive oil, basil, tahini, garlic, lemon juice, and water. Pulse 10 times to combine. Add salt and pepper to taste. Put top back on food processor and turn on for 3 minutes until smooth.
  3. Serve with pita, veggies, small toasties or whatever your heart desires.

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