Roasted Tomato Basil Hummus

Roasted Tomato Basil Hummus
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 15 oz can chickpeas drained, rinsed & shelled
  • ⅔ cup fresh basil
  • 1 tablespoon tahini
  • 1 garlic clove
  • ½ lemon juiced
  • Salt & pepper
  1. Preheat oven to 400°F.
  2. Slice the tomatoes in half, and toss them with a little olive oil.
  3. Roast for 10-15 minutes until softened.
  4. In a food processor, combine shelled chickpeas, tomatoes, 1 tbsp olive oil, basil, tahini, garlic, lemon juice.
  5. Blend until almost smooth, then taste. Add salt and pepper (about ½ tsp salt, and ¼ tsp pepper)
  6. Continue to blend until thoroughly smooth.
  7. Garnish with extra tomatoes, basil and a drizzle of olive oil.
  8. Devour.


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