Roasted Campari Tomato Hummus Recipe

I love tomatoes, and pretty much anything I make with them reminds me of my Mama. She would always say at the beginning of a meal that didn't include a tomato, "All this meal needs is a tomato to make it perfect." Summertime is the right time for tomato recipes—they are especially rich in the hot weather. Growing up we always had tomato plants in the yard. Please share pictures and questions. Until next time - Enjoy my Roasted Campari Tomato Hummus and DIP-IT! ~Peace

Ingredients:

• For the roasted Campari tomatoes and garlic:

  • 8 Campari tomatoes, 6 halved for blending and 2 halved for topping
  • 2-3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon Greek seasoning
  • 1/2 teaspoon sumac

• For the hummus:

  • 1.5 cans (22.5 ounces) chickpeas, drained, rinsed, and skinned (totally necessary and worth it for an extra smooth hummus)
  • 1/2 cup tahini
  • Juice of 1 lemon
  • 2 tablespoons olive oil (for blending, can substitute with grapeseed oil)
  • Aquafaba (chickpea liquid) to adjust to desired consistency
  • Salt to taste
  • 1/2 teaspoon ground cumin

• For finishing:

  • Sumac
  • Smoked paprika
  • Fresh basil
  • More olive oil (garlic and basil infused, if available)

Instructions:

1. Roast the Campari Tomatoes and Garlic:

   • Preheat your oven to 400°F (200°C).
   • Place 8 halved Campari tomatoes and garlic cloves on a baking sheet lined with parchment paper.
   • Drizzle with olive oil and sprinkle with salt, pepper, dried oregano, Greek seasoning, and sumac.
   • Roast in the preheated oven for 20-25 minutes or until the tomatoes are soft and slightly caramelized, and the garlic is tender.
   • Remove from the oven and let cool slightly. Reserve the juice from the roasting for blending.

2. Prepare the Hummus:

   • In a food processor, combine the skinned chickpeas, tahini, roasted garlic, lemon juice, 2 tablespoons of olive oil, ground cumin, and salt.
   • Blend until the mixture is smooth. You may need to stop and scrape down the sides of the bowl a few times.
   • Add 6 of the roasted Campari tomato halves to the food processor. Blend again until the tomatoes are fully incorporated into the hummus.
   • Use the reserved juice from the roasted tomatoes and aquafaba to adjust the consistency as needed, blending until smooth.

3. Serve:

   • Transfer the hummus to a serving bowl.
   • Drizzle with more olive oil (garlic and basil infused if available) and sprinkle with sumac and smoked paprika.
   • Garnish with the remaining 2 roasted Campari tomato halves and fresh basil.
   • Serve with sliced cucumbers, more tomatoes, pita bread, or just enjoy it by the spoonful.

Flavor Layering Tips:

• Remember to layer in flavors at each step to build a complex, delicious profile.
• Use your hummus as a spread for your sandwiches in place of mayonnaise or mustard for an extra flavor boost.

Enjoy your Campari Tomato Hummus with sliced cucumbers, more tomatoes, pita bread, or just shove it into your mouth with a spoon!