Hummus but different – mixing it with some roasted tomatoes

Hey there!

We all love hummus, don’t we? Hummus has become one oft he most popular condiments/dips/spread. Yeah what is it even? Hummus is so versatile I have even had it as a salad dressing a few weeks ago. Anyways whether you use it as a condiment, dip or just a spread it is always amazingly delicious. Am I right?

I am a huge hummus adorer. I love hummus and whenever I see it in front of me I have got a really hard time not eating it all by myself and not leaving anything for the other people sharing with me. I don’t know what it is, its creaminess, the spices, the fact that it contains chickpeas or the slight hint of tahini. Though what I do know is that the combination of all of those factors results in my and lots of others favourite thing on the mezze platter, to have on a slice of bread or just to dip in some carrots to attempt healthy snacking.

A couple of days ago we had some cooked chickpeas standing around that had to be used up. My sister was telling me to make hummus yet I just felt like mixing it up a little. Don’t get me wrong I love ordinary hummus, I was just not feeling it on that particular day.

Because it happens to be tomato season at the moment and we’ve even got a bunch of homegrown tomatoes I decided to try making a roasted tomato hummus. I decided to omit cumin and tahini and added olive oil and basil instead. Other than that I obviously sprinkled in some salt but that was really it. Super easy, super quick, just how I like it.

• 300g tomatoes
• 140g cooked chickpeas
• 1 tl olive oil
• a few basil leaves
• salt

1. Roast your tomtaoes for about 30 minutes at 180°C. I chopped the big ones in half and left the little ones in the whole. Also don’t forget to remove the stems.
2. When your tomates are soft and have developed a nice roasted flavour take them out of the oven and let them cool for a bit just to make sure your blende won’t get affected from their heat.
3. Now add all the ingredients into a blender and blend until smooth.

Voila that is how you can mix up your hummus game. Wasn’t that so incredibly easy?
I personally love the Italian hint to this usually Middle Eastern dish. I think this particular hummus would taste amazing on some freshly baked Italian bread or on the side of some delicious roasted veggies. You could even use it as a base to a salad dressing. You could add a splash more olive oil as well as a splash of balsamic and you’d have a wonderfully creamy and not so ordinary salad dressing.

SO people get cooking tomatoes aren’t going to be in season for much longer and you sure wouldn’t want to create this yumminess with tasteless watery tomatoes from the greenhouse.

Bisous