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    Home » Appetizers

    Slow Roasted Tomato Hummus

    Jan 8, 2009 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 17 Comments

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    Slow Roasted Tomato Hummus - Andrea Meyers

    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.

    Roasted San Marzano Tomatoes - Andrea Meyers

    We've used them in several ways, and last week we opened another jar and made this slow roasted tomato 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.

    Grow Your Own logoThis 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. 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.)

    A Saveur.com Best of the Web recipe![Update: August 2009, featured on Saveur.com in their Best of the Web section!]

    Slow Roasted Tomato Hummus - Andrea Meyers
    Print Pin

    Slow Roasted Tomato Hummus

    Prep Time5 mins
    Total Time5 mins
    Course: Appetizer
    Cuisine: Middle Eastern
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: beans, garbanzo beans, gluten free, hummus, tomatoes, vegan, vegetarian
    Servings: 16 cups
    Calories: 59kcal

    Equipment

    • food processor

    Ingredients

    • 2 cups cooked garbanzo beans (canned or home cooked, drained and rinsed)
    • ¼ 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 seasoned olive oil from the tomatoes (or more to taste)
    US Customary - Metric

    Preparation

    • 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

    Variations
    If you do not have slow-roasted tomatoes, you can use commercially prepared sun-dried tomatoes in olive oil.

    Nutrition

    Sodium: 61mg | Calcium: 13mg | Vitamin C: 2mg | Vitamin A: 14IU | Sugar: 1g | Fiber: 1g | Potassium: 64mg | Calories: 59kcal | Saturated Fat: 1g | Fat: 4g | Protein: 2g | Carbohydrates: 4g | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. miguel says

      January 08, 2009 at 11:08 am

      I love hummus. Your family is really lucky to have such great food. Have you ever tried hummus with hot peppers, like jalapenos?

      Reply
    2. maris says

      January 08, 2009 at 9:32 pm

      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!

      Reply
    3. Kalyn says

      January 08, 2009 at 11:51 pm

      I made this too! If I'm remembering right it was my first time making hummus. Aren't the slow roasted tomatoes wonderful?

      Reply
    4. Andrea says

      January 09, 2009 at 8:15 am

      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!

      Reply
    5. Hayley says

      January 09, 2009 at 8:35 am

      Hummus is basically a food group for me. I must try this very soon!

      Reply
    6. Lydia (The Perfect Pantry) says

      January 09, 2009 at 6:23 pm

      This is one of my favorite things to do with my annual stash of slow-roasted tomatoes, too!

      Reply
    7. toontz says

      January 09, 2009 at 8:52 pm

      Andrea-
      We love hummus in our house. I will try out this recipe the next time I make some...it sounds wonderful.

      Reply
    8. Kevin says

      January 09, 2009 at 9:23 pm

      Looks good! This is one of my favorite ways to make hummus.

      Reply
    9. MyKitchenInHalfCups says

      January 09, 2009 at 11:07 pm

      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.

      Reply
    10. T.W. Barritt at Culinary Types says

      January 10, 2009 at 10:16 pm

      I really enjoy variations on the standard hummus recipe - this must have an amazing flavor!

      Reply
    11. Susan from Food Blogga says

      January 11, 2009 at 11:15 am

      This sounds delicious, Andrea. I love tomato hummus and olive too. Yum!

      Reply
    12. Sally Parrott Ashbrook says

      January 12, 2009 at 11:50 am

      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.

      Reply
    13. KimDaCook says

      January 13, 2009 at 4:08 am

      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.

      Reply
    14. Pam Picard says

      June 23, 2011 at 2:36 pm

      Lovely recipe. Really fresh take on a traditional dip. Easy peasy to make. Thanks for sharing. Pam

      Reply

    Trackbacks

    1. Pasta with Slow Roasted Tomatoes, Artichokes, Zucchini, and Roasted Red Peppers says:
      August 6, 2010 at 8:41 am

      [...] You might also like these recipes: Slow-Roasted Tomato Bruschetta from The Perfect Pantry Slow Roasted Tomato Hummus from Andrea’s Recipes Roasted Tomato, Basil, and Goat Cheese Holiday Spread from Kalyn’s [...]

      Reply
    2. Summer Fest: A Celebration of Slow-Roasted Tomatoes — Pinch My Salt says:
      August 25, 2010 at 10:43 am

      [...] Slow-Roasted Tomato Hummus at Andrea’s Recipes [...]

      Reply
    3. Summer Tomato Adventures | Austin Fresh says:
      June 23, 2011 at 3:03 pm

      [...] We slow roasted the second bulk tomato purchase from Johnson’s Backyard Garden. There are a gazillion online recipes for slow-roasted tomatoes so I will leave the google up to you. Word to the wise: they won’t last long.  About half the first batch I preserved in olive oil went into this lovely recipe for slow-roasted tomato hummus at Andrea Meyers. [...]

      Reply

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