Summer is coming to a close and if you kept a garden this year, you might be wondering what to make with your last harvest. Look no further than this simple hummus recipe made with roasted tomatoes, garlic and fresh basil leaves!
Olive oil for pan
1 cup cherry/grape tomatoes, halved
2 garlic cloves, minced
Coarse salt to taste
Two 15oz cans of chickpeas (garbanzo beans)
1 tsp paprika
¼ tsp salt
Juice from half a lemon
½ cup olive oil
¼ cup fresh basil leaves (if using larger leaves – chop or tear into small pieces)
Pita bread, pita chips, or fresh vegetables
Preheat oven to 375 degrees F (190 degrees C) and line a baking sheet with foil. Drizzle a little olive oil on the foil and set aside.
For extra smooth hummus, remove the skin from the garbanzo beans before processing. (1.) Just pinch the bean between your thumb and index finger and (2.) the casing should slide right off. (3.) Set the beans in a separate bowl and (4.) discard the skins. It takes maybe 20-30 minutes, but the extra work pays off for amazingly smooth restaurant style hummus!
While you’re removing the skin from the beans or if you’re skipping that step, you can roast the tomatoes and garlic!
(5.) Place the tomato halves on the prepared baking sheet. Sprinkle minced garlic over the tomatoes and place in the oven. (6.) Bake for 15 to 20 minutes or until garlic starts to brown and the tomato skins wrinkle. Remove from oven and set aside to cool for a few minutes. (7.) Place chickpeas, paprika, salt, and lemon juice in a food processor and process into a puree. (8.) Scrape down the sides and puree for another 10 seconds.
(9.) With the food processor running, slowly pour olive oil down the feed tube. (10.) Process for a few minutes or until mixture thickens. (11.) Add roasted tomatoes, garlic, and fresh basil and (12.) puree another 10-15 seconds.
Serve right away or store in an airtight container and refrigerate. Bring hummus back to room temperature before serving.