Roasted Grape Tomato Hummus

I am having a stellar year growing my grape tomatoes!  Actually, there are more than grape tomatoes ripening in my garden; I’ve got cherry tomatoes and yellow pear tomatoes ready for the picking.  I love eating them off the vine, but with a harvest of a pint and a half a day, I need to using them for more than just a raw veggie snack.  I have already made a number of batches of the roasted grape tomato sauce recipe that I shared last summer and froze them for a taste of summer during the winter months.  But even with all of the sauce preparation, I still have tomatoes!   The other day, I started a batch of roasted tomatoes prepared as if I was making the roasted grape tomato sauce.  I put them into the refrigerator to cool and hadn’t gotten around to throwing them into the food processor with the basil.  Out of laziness or curiousity, I decided not to turn that batch into sauce, and ate it as a side dish of roasted tomatoes over some rice.  It was unbelievably delicious.  But by doing that, I didn’t have enough for a batch of sauce.  I started to think what else I could do with the rest of the batch.   And then it hit me:  What if I make a dip using the roasted tomatoes in order to have something to dip my raw tomatoes into?  Oh yeah!!   Thus, Roasted Grape Tomato Hummus was born.

Roasted Grape Tomato Hummus

Makes 2 cups

3/4 cup roasted grape tomatoes (see the Roasted Grape Tomato Sauce recipe for the how-to, or see below for a quick how-to)

5 cloves garlic, roasted with the tomatoes

1 15-ounce can of garbanzo beans

1 teaspoon lemon juice

1/8 tsp cayenne pepper (optional)

salt and pepper to taste

If you don’t have a batch of the Roasted Grape Tomato Sauce hanging around in your fridge, prepare your tomatoes this way: Place your tomatoes and garlic in a glass casserole in a single layer and drizzle with olive oil.  Add a sprinkle of salt. Roast for 40 minutes in a 400F degree oven.  Let it cool.

Add one cup of the roasted tomatoes and all five cloves of garlic to a food processor.

Roasted tomatoes and garlic. Good enough to eat out of the roasting pan!

Drain and rinse the garbanzo beans and add them to the food processor.

Can you smell the deliciousness?

Add the lemon juice and cayenne pepper and give your food processor a whirl until the contents are smooth.  Add salt and pepper to taste and that’s it!  Roasted Grape Tomato Hummus for dipping my grape tomatoes, cherry tomatoes, yellow pear tomatoes, and even (yes, I’m going there) my cucumbers!

Roasted Grape Tomato Hummus!

What I think I love most about this hummus is that I can make two dishes with one roasting pan and one food processor.  Minimal clean up with maximum yum!

Tell me, what will you dip into your hummus?

xo

B