the friday feed: roasted tomato hummus

Wednesdays and Thursdays on the farm are extra fun and extra busy days. Wednesday is Market Day where two of the guys go to the Amish Market in Bainbridge, OH, to buy produce for the upcoming week. Those of us who work Wednesday afternoon move the old produce at the end of the day to the "Treasure Corner" (50% off) to make space for the new produce to hit the shelves on Thursday morning.

Last week there were a lot of 50% off Roma tomatoes and without having a plan, I bought eight. They sat around for a few days, we were leaving for Chicago, and it hit me that those tomatoes needed to be used. In my pre-trip planning, I always check my fridge to see what's in it and along with the Romas, quite a few veggies were in the bin. Didn't have time to eat all those here so they were coming to Chicago.

In this kitchen remodel, I've been going through canned goods and found two cans of chickpeas that have been on the shelf for a while. Hmmmm...Hummus. Tomatoes aren't a good hummus dipping veggie but they could make a tasty addition to hummus. How about roasted tomato hummus? Then with the celery, carrots, peppers, and cucumbers, cut those into sticks to eat with the hummus. Problem solved. 

ROASTED TOMATO HUMMUS

(Recipe from Chef Savvy)

 

Roasted Tomatoes

1 large tomato, chopped

5 cloves garlic, peeled and smashed

2 tbsp olive oil, plus more for drizzling on top

salt and pepper

Hummus

2 (15.5 ounce) cans chickpeas, drained and rinsed

1/4 cup tahini

1/4 tsp paprika

1/2 whole lemon, juiced

2 tbsp water

salt and pepper

a handful of basil

INSTRUCTIONS

 

Preheat oven to 425 degrees.

Add tomatoes, garlic and olive oil to a sheet tray. Sprinkle with salt and pepper and toss to combine.

Roast the tomatoes for 25 minutes then remove from the oven.

Add drained chickpeas and tahini to a food processor fitted with the blade attachment.

Blend on high for 1 minute or until the mixture is smooth.

Add in the roasted tomatoes and garlic, paprika, lemon juice, basil, and water.

Blend for another 30 seconds or until the mixture is smooth, creamy and lump free.

Season with salt and pepper to taste.

If desired, serve immediately with a drizzle of olive oil on top.

Serve with your favorite chips, pitas or veggies.

* I tasted the hummus when it was still warm from the roasted tomatoes right out of the oven. It was OK. After it had been in the fridge for a day and had a chance for the flavors to blend, it was delicious!