Spicy Roasted Tomato Hummus

Just spicy enough, with a lovely blend of caramelized tomatoes, shallot and lemon. And, oooh those tomatoes. The little gems are roasted until they’re slightly blistered and SO MUCH sweeter; making them the ideal partner for fiery hot sauce, tangy lemon and garlicky shallot. Between us, I was using my finger to clean the bowl when the hummus was nearly gone. It’s that good. And nobody was looking.

I'm a HUGE fan of roasted red pepper hummus, but it's played out in my house. I also worship roasted tomatoes. So, I did the math - hummus + roasted tomatoes = joy.

And, this is an incredibly easy recipe to throw together. The tomatoes roast quickly on a sheet pan and then they're combined with all the other ingredients in a food processor. In just minutes, you've got your hummus. One incredibly awesome, warm hummus.

I think you will LOVE the combination of sweet tomatoes and traditional hummus ingredients. Think about the complimenting flavors going on - sweet tomatoes, nutty tahini, tangy lemon, and fresh shallot (which has nuances of garlic). The dip hits your palate from all sides and it's downright fabulous.

I like to serve my hummus with pita wedges, crackers and fresh vegetables. You can't go wrong with any of those dippers...

Spicy Roasted Tomato Hummus

4-5 ounces cherry or grape tomatoes
2 tablespoons olive oil, plus a little more for drizzling over tomatoes
Salt and ground black pepper
15-ounce can garbanzo beans (chickpeas), rinsed and drained
1/4 cup tahini (sesame paste)
3 tablespoons fresh lemon juice
2 tablespoons chopped shallot
1 teaspoon hot sauce of choice

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil. Place the tomatoes on the prepared pan and drizzle with about 2 teaspoons of olive oil. Toss to coat and spread the tomatoes out in a single layer. Season with salt and pepper.
Roast for 15 to 20 minutes, until the tomatoes are golden brown and slightly blistered.
Transfer most of the tomatoes to a food processor and add the remaining 2 tablespoons of olive oil, garbanzo beans, tahini, lemon juice, shallot, and hot sauce. Process until blended and smooth. Season to taste with salt and pepper. Transfer the hummus to a serving bowl and top with the reserved roasted tomatoes.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serves 4-6

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