In the summertime we grow tomatoes in our garden, and sometimes we get a bumper crop like we did this past year. We ended up with so many tomatoes we couldn’t eat them fast enough and I slow roasted a few batches to put away for the winter. If you do a web search for “slow roasted tomatoes” you’ll find several blogs have written about it, and I chose to follow the instructions at A Veggie Venture. After roasting I packed the tomatoes into jars with the olive oil and spices leftover from roasting and topped off with more olive oil. The jars keep well in the freezer.
We’ve used them in several ways, and last week we opened another jar and added some to a batch of hummus. It only took a few bites for Michael to proclaim this the best-tasting hummus we had ever made and we quickly went through it and made more. This makes a great healthy dip that I like to nibble on for lunches, but we also like to spread it on sandwiches.
This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. I am the host for this round, so please send your entries to me at andreasrecipesgyo AT gmail DOT com. Entries are due on January 30. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. (New badges for 2009 are available there.)
[Update: August 2009, featured on Saveur.com in their Best of the Web section!]
Slow Roasted Tomato Hummus
Equipment
- food processor
Ingredients
- 2 cups prepared garbanzo beans, drained and rinsed (or 1/2 cup dry beans, soaked overnight, then drained and rinsed)
- 1/4 cup tahini ((I prefer Ziyad brand, but any will do.))
- 2 tablespoons lemon juice
- 2 cloves garlic, minced ((or more to taste))
- 6 slow roasted tomato halves in olive oil ((I roasted mine with garlic, basil, oregano, kosher salt, and pepper.))
- 2 tablespoons of the seasoned olive oil from the tomatoes ((ore more to taste))
Instructions
- In the bowl of the food processor, add the beans, tahini, lemon juice, garlic, and tomatoes. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in the seasoned olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth paste. Serve with raw vegetables or whole wheat pita or baguette slices.
Recipe Notes
Nutrition
Other Dip Recipes From This Blog
I love hummus. Your family is really lucky to have such great food. Have you ever tried hummus with hot peppers, like jalapenos?
I’m so glad I caught this recipe. My brother gave me a mini food processor for Christmas and I’ve yet to use it. I love hummus but I’ve never made it fresh. I can’t wait to try it!
I made this too! If I’m remembering right it was my first time making hummus. Aren’t the slow roasted tomatoes wonderful?
Thanks Miguel. We haven’t made jalapeno hummus before, but we have some jalapenos in the frig so might have to give it a try.
Maris, I hope you like it!
Kalyn, we’ve really enjoyed the slow roasted tomatoes. So good!
Hummus is basically a food group for me. I must try this very soon!
This is one of my favorite things to do with my annual stash of slow-roasted tomatoes, too!
Andrea-
We love hummus in our house. I will try out this recipe the next time I make some…it sounds wonderful.
Looks good! This is one of my favorite ways to make hummus.
Hummus sometimes strikes me as the most incredible food the variations that it can take on! This is one way to do it that I love.
I really enjoy variations on the standard hummus recipe – this must have an amazing flavor!
This sounds delicious, Andrea. I love tomato hummus and olive too. Yum!
I love the idea of roasting tomatoes in the summer and freezer-preserving them for winter! I made salsa this summer but didn’t even think about this idea. Yum.
I am not very big on tomatoes but I have to say that this sounds very yummy, going to to try it out on the family at the next braai.
Lovely recipe. Really fresh take on a traditional dip. Easy peasy to make. Thanks for sharing. Pam