I’m a happily married woman, but I have to admit that I have another crush… I’ve been having a love affair with hummus for awhile now. It wasn’t planned… I just sorta happened… I didn’t mean for it to….
In all seriousness, I would have never thought in a million years I’d have this thing for mashed chickpeas with tahini. Why is this so hard to believe? Well here’s why. I don’t particularly love chickpeas on their own and tahini is kinda bitter tasting. But here’s the cool thing… You put the two together, blend them smooth with a little garlic, salt, e.v.o.o. and pow! boom! bang! you’ve got a flavor explosion!
Hummus is getting super popular in the good ol’ US of A. In fact, it’s said that hummus is now giving salsa a big run for its money in the dip department. And flavored hummus is really gaining momentum. I think you’re really going to enjoy this one! What’s not to like about roasted tomatoes and garlic with olive oil, balsamic vinegar, and fresh basil?
And one more thing. I put together a hummus recipe ebook that has 15 easy, tasty unique flavors. It’s free to anyone who “likes” us on facebook.
- 2 roma/plum tomatoes cut in half
- 2 cloves garlic
- 2 Tbsps. olive oil
- 1 (15.5 oz.) can chickpeas, drained
- 2 Tbsps. tahini
- 2 Tbsps. fresh basil, chopped
- 1 ½ Tbsps. balsamic vinegar
- ¼ tsp. each black pepper, salt
- Heat oven to 375° F. In a small baking dish, add tomatoes and garlic and toss with the 2 Tbsps. olive oil. Bake 20 minutes.
- Add tomatoes, garlic and all the oil from the baking dish to a blender or food processor along with the remaining ingredients. Blend smooth stopping to scrape down the sides. Transfer to a bowl and drizzle with olive oil. Best at room temperature.