Quick & Easy Roasted Tomato Hummus
This Easy Roasted Tomato Hummus is a huge hit with the whole family – the tomatoes add such a great flavor to a basic hummus recipe and it’s top it all off with fresh thyme and shaved parmesan cheese, perfect for pairing with veggies that your little ones may not eat on their own (a total mom-win!).
- 1 10 oz tomatoes
- 1 1/2 tablespoons olive oil divided
- 1 15 oz. can no-salt-added chickpeas, rinsed, drained
- 3 tablespoons water
- 2 cloves garlic
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Pre-heat oven to 400F.
Spread tomatoes in an even layer on rimmed baking sheet. Drizzle with ½ Tbsp. oil and toss to coat. Roast in oven 30 minutes. Remove and let cool 10 minutes.
Combine 1 Tbsp. oil, chickpeas, water, garlic, tahini, lemon juice, salt and pepper in a large capacity food processor or blender. Blend until smooth. Add cooled tomatoes and blend until smooth. If hummus is too thick, add a little more water or oil to thin it out.
Transfer to serving dish and serve with cut veggies.
Calories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSodium: 317mgFiber: 4gSugar: 1g