Roasted Tomato Hummus
Roasted Tomato Hummus- a creamy, delicious, mild tasting hummus with flavors of summer. Dip it, spread it on sandwiches or use it as a salad topping.
Is your garden flourishing with tomatoes? Or maybe you’re just bored with the same old hummus recipes? Roasted Tomato Hummus is definitely a must try! I have to admit our garden did not produce near as much as last year, but we still have plenty of fresh juicy tomatoes to use up.
Hummus is so easy to make and homemade is so much tastier than store-bought, plus you’re in the know regarding the ingredient list. Not only is hummus a great snack to enjoy with crackers and raw veggies, but this roasted tomato hummus is mild enough to use as a creamy spread for sandwiches and wraps. A lovely replacement for mayo or mustard.
As a self-proclaimed salad queen, I’ll also tell you it’s a very delicious substitute for dressing on your favorite salad mix, too. Roasted tomato hummus is a wonderful way to add a little pizzazz to lunch with very little effort.
- 1 cup roasted tomatoes about 4 small to medium-sized tomatoes
- 1 can garbanzo beans chickpeas, rinsed and drained
- 1/4 cup tahini
- 5 tablespoons lemon juice about 1 large lemon juiced
- 2 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt + more to taste
- Garnish with a drizzle of olive oil and a sprinkle of smoked paprika
- Roast tomatoes on a baking sheet for about 30 minutes at 400 degrees F.
- Add all ingredients (except garnish) to the bowl of a food processor. Process on high and pulse until ingredients are fully combined, smooth and creamy. Enjoy!
You can never have too many hummus recipes and I have quite a few. Below are a few of my other favorites on the blog. Try them out!
Are you a hummus fan? What’s your favorite variety?