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Roasted Tomato Bean Dip
Yet another version of hummus!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 2 medium-large tomatoes
- 4 cloves garlic minced (divided)
- freshly ground black pepper dried oregano, and salt (optional)
- 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)
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.
Serving: 1serving | Calories: 125kcal | Carbohydrates: 24.4g | Protein: 5.2g | Fat: 1.2g | Sodium: 273mg | Fiber: 5g