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Roasted Tomato Bean Dip (Tomato Hummus)

July 7, 2006 By Susan Voisin 2 Comments
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Fresh tomatoes are roasted and then blended with chickpeas and fresh basil to make a roasted tomato hummus dip that is like sunshine in a bowl!
Roasted Tomato Bean Dip (Tomato Hummus)

I’ve been having to race against birds this summer. Not a flying race, of course, but an eating one. They want to eat all the best tomatoes in my garden just before they’re completely ripe, and I’ve had my heart broken several times when I’ve gone out to harvest the biggest, reddest tomato only to find that it had been half-eaten overnight.

So I’ve resorted to picking them earlier than I normally would and letting them ripen in the window. Even with the competition from the birds, I’ve got a window-full of ripe tomatoes now, enough that I’m starting to cook with them a little, rather than just devouring them raw, juices running down my chin as I eat them over the sink. (Sorry, not a pretty picture!)

In other garden news, my prolific basil hit its peak today, and I spent the morning harvesting it. I saved a little to use over the next few days and froze the rest in ice cube trays to get us through the bleak, basil-less days of winter. Then I went right back outside and planted a second crop, this time some Thai and Black Opal varieties. I’m hoping that in a month or so I’ll be overrun with basil again. For now I’m content with having a house and hands that smell like pesto.

Roasted Tomato Bean Dip

After working with the basil all morning, you’d think I’d be sick of the stuff, but somehow I wasn’t. I was hungry, though, and I wanted something a little different for lunch, so I decided to throw together a tomato hummus using roasted tomatoes and basil. And it was great, bursting with fresh, sweet tomatoes, peppery basil, and garlic–but zero added fat.

More Hummus!

I have so many versions of hummus on this blog! Here are a few favorites:

  • Hummus in the Blender
  • Black-Eyed Pea Hummus
  • Hot Layered Hummus
  • Spicy Red Pepper Hummus
  • Cucumber Hummus
Roasted Tomato Bean Dip (Tomato Hummus)
5 from 1 vote
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Roasted Tomato Bean Dip

Roasted tomatoes give this hummus-like dip a zingy freshness.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Susan Voisin

Ingredients

  • 2 medium-large tomatoes
  • 4 cloves garlic minced (divided)
  • freshly ground black pepper, dried oregano, and salt to taste
  • 1 1/2 cups cooked chickpeas drained
  • 2 teaspoons white balsamic vinegar or lemon juice
  • 10-12 large leaves fresh basil
  • salt to taste (optional)
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Instructions

  • Preheat the oven to 400 F. Slice the tomatoes into 1/2-inch slices and place them in a large, oiled (or silicon) baking dish in a single layer. Sprinkle each slice with garlic, using only half of the garlic. Add a sprinkling of black pepper, oregano, and salt to the top of each slice. 
  • Place in the oven for about 30 minutes, until tomatoes are totally cooked but are not burning. Remove from oven to cool (or use warm and then chill the dip after preparing).
  • Place the remaining garlic into the food processor along with the chickpeas, vinegar, and roasted tomatoes. Blend well. Add the basil leaves and salt, if you like, and blend again. Serve chilled with vegetables or crackers for dipping. Also makes a good sandwich spread or salad dressing.
Nutrition Facts
Roasted Tomato Bean Dip
Amount Per Serving (1 serving)
Calories 125 Calories from Fat 11
% Daily Value*
Fat 1.2g2%
Sodium 273mg12%
Carbohydrates 24.4g8%
Fiber 5g21%
Protein 5.2g10%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Appetizer
Cuisine Oil-Free, Vegan
Keyword fat-free hummus, tomato hummus
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Filed Under: Appetizers and Dips, Lunches, Sandwiches Tagged With: Chickpea Recipes, Eat-to-Live, Gardening, Gluten-free, Hummus Recipes, Life, Under 200

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Comments

  1. Chris

    July 6, 2013 at 2:02 pm

    This dip is so good! Just finished making a double batch and sooo glad that I did. I’m taking half to a party and I’m not saying anything about how the other half will be consumed.

    Reply

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