Silky smooth with flavor that packs a punch – this roasted tomato and garlic hummus is as addictive as it is easy. Here’s another variation for all you hummus junkies out there.
This recipe goes out to all my fellow garlic lovers out there. If you’re not a garlic fan, then I don’t know what else to say to you other than you should really reconsider some of your life choices because garlic is amazing and you are really missing out, my friend. Apologies to my mother-in-law.
What can I say? I come from a family of garlic lovers. Every winter, as soon as the weather starts to drop my dad whips out the garlic roaster and we have garlic with cheese and crackers. Not only does garlic taste amazing in just about anything, it’s also a super food helping to fight the common cold, lowers high blood pressure, and moderately reduces cholesterol. How many more reasons do you need to add a little more garlic in your life?
While I love good ol’ fashioned hummus, I thought I’d try to spice it up a bit (look at me making puns over here) and put a little twist on a classic. After a quick peer into the fridge I decided on making this roasted tomato and garlic hummus with fresh basil thrown in for good measures. And boy am I happy with the end result.
Better yet – no tahini on hand? No problem! Neither did I and I wasn’t about to let that stop me from making my own hummus. Tahini is great and makes for great recipes like my basil and avocado tahini dip, but if we’re being real I know that tahini can sometimes be difficult to source and not everyone likes to keep slightly obscure ingredients on hand.
Enjoy your favorite veggies dipped in this bad boy, or serve up with a side of pita chips. If your love for chickpeas really has no chill you can also whip up this socca flatbread and cut into slices to spread your new favorite roasted tomato and garlic hummus over. Or you can do what I do and just have at it with a spoon. Whatever you decide, don’t forget to snap a picture of it and tag me on instagram @mysaucykitchen and leave a comment and a rating below!
- 1 can (240 grams) drained chickpeas
- 1 cup cherry tomatoes sliced (175 grams)
- 2 garlic cloves
- 1/8 -1/4 cup (59 ml) water*
- 2 tablespoons (30 ml) lemon juice (came out to about half a lemon for me)
- 2 teaspoons dried oregano
- 1.4 cup fresh basil (about one handful)
- 1/2 teaspoon sea salt
- 4 tablespoons (45 ml) extra virgin olive oil divided
- Preheat your oven to 400°F/205°C. Line a baking tray with baking parchment and lay your sliced cherry tomatoes and garlic cloves out in a single layer. Drizzle with 1 tablespoon of your olive oil. Roast your tomatoes and garlic in the oven for 20-25 minutes until the tomatoes begin to char up a bit.
- Remove from the oven and allow the tomatoes to cool for a few minutes. In the meantime throw in the remainder of your ingredients in the blender, then add the tomatoes and garlic and blend until smooth.
- Serve up with your favorite veggie slices or pita cips
*The more water the smoother your hummus. If you like thick dips, start with 1/8 cup (30 ml) and add more if you need it.