Slow Roasted Tomato Hummus

Course Appetizer

Cuisine Middle Eastern

Diet Gluten Free, Vegan, Vegetarian

Keyword beans, garbanzo beans, gluten free, hummus, tomatoes, vegan, vegetarian

Prep Time 5 minutes

Total Time 5 minutes

Servings cups

Calories 59kcal

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

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.

Variations

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