Roasted Tomato Basil Hummus

Roasted Tomato Basil Hummus

Hummus is one of our fav snacks ’round here. If there’s not a tub in the fridge, something’s just not right. Sabra Supremely Spicy Hummus is our #1 go-to. We went through a really weird time where we would go the grocery store and grab the Roasted Red Pepper hummus tub accidentally. We didn’t notice until we got home, where we cried. Then somehow proceeded to do the exact same thing 2 weeks later. Lawd help us. Finally we started to get the message…

As much as we love that spicy hummus, sometimes we need a change. Our beloved grocery store doesn’t have the widest selection of flavors, so I figured it was finally time to get creative in the kitchen.

Roasted Tomato & Basil Hummus | Sip & Spice
Making hummus has been notoriously difficult for me. I keep a list of things that “I’d really love to get great at making on my own”, and hummus is pretty much tip-top on that list. Right alongside sourdough bread, doughnuts and Spanish croquettes. Though it should be pretty straightforward, every time I attempt hummus, it ends up being tahini-y BEYOND belief. I had given up on my goal to make hummus that actually tastes like the flavors I’m going for (or anything besides tahini actually..) months ago.

Inspired by some leftover grape tomatoes and basil that were beginning to lose their zest for life though, I decided to give it another shot! This Roasted Tomato & Basil hummus actually turned out to be a delicious start! I roasted the tomatoes to condense & deepen their flavor before whipping them up with chickpeas, a teeny bit of tahini, a little lemon and the basil. It tasted just like Italian summer. The road to redemption is paved with garlic and basil.. who knew?!

Roasted Tomato & Basil Hummus | Sip & Spice

Roasted Tomato and Basil Hummus
Ingredients
  • 1 15- oz can chickpeas drained & rinsed
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 1/2 cup basil
  • 1 tbsp tahini
  • 1 clove garlic
  • 1/2 lemon juiced
  • salt & pepper
  • 3 tbsp water
Instructions
  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.

Roasted Tomato & Basil Hummus | Sip & Spice

Now for making that hummus super smooth & creamy… any tips?

Yum


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