This would be my favorite of the hummus series. Last year, I gave you the Pimp My Hummus series, where basil and dill, roasted beets, and roasted carrots were in the limelight. Now, I present to you the roasted tomato version – sweet and succulent with a little bit of heat and a lot of flavor, this hummus deserves a post all on its own.
When I was making this recipe, the intention was to use sun-dried tomatoes. But having scanned the supermarket scene for sun-dried tomatoes that hadn’t been swimming in a jar of oil for months and months, I found none. All the versions were expensive, imported, and looked forlorn in their jar of oil, their pips falling to the bottom and their succulent red flesh peeling and floating around.. ugh! Imagine the preservatives in there! So I experimented, and opted to use Roasted Tomatoes, as per this recipe from Maggie's Little Kitchen, instead. When I first roasted tomatoes for that recipe, it was to rescue a beautiful batch of red tomatoes that I was afraid would go bad. Now, I utilize any tomatoes that come my way into this recipe and use them in sauces and casseroles. Popping them into a hummus was experimental, and it worked verrrrry well. My only advice is to squeeze your tomatoes of excessive liquid before roasting, to give you that thick, fudgy flesh that makes this recipe so amazing. Enjoy!
Ingredients:
1 can chickpeas, rinsed and drained
½ cup tahini paste
½ cup Greek yogurt*
Juice of 1 lemon
½ teaspoon cumin
¼ teaspoon smoked paprika
1 teaspoon minced garlic
3 tablespoons olive oil
3 tablespoons sweet chili sauce
Salt and pepper to taste
Method:
Throw all ingredients into a blender and pulse until puréed
Serve with a drizzle of olive oil and a pinch of paprika as garnish, and serve! Eat with crackers, on toast, or even a spoon - enjoy!
Store in air-tight containers in the fridge for up to a week.