FIRE ROASTED TOMATO HUMMUS
Ready in just 10 minutes, this Middle Eastern treat is packed with flavor and options! Mix it up with one of the tasty variations below and enjoy it your way.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- Reserve 2 tablespoons tomatoes for garnish. In food processor, place remaining tomatoes and all remaining ingredients except pita bread. Cover; process about 1 minute or until smooth.
- Spoon hummus into shallow serving dish; spoon reserved tomatoes in small mound in center. Serve with pita bread.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving (2 Tablespoons Hummus and 2 Pita Wedges), Sodium 220 mg, Sugar 1 g, TransFat 0 g
HOW TO FIRE ROAST TOMATOES
In a search for fire roasted tomatoes for my recipe for Recipe #390602, I found this homemade version. Fire roasted tomatoes add a smoky flavor to a variety of foods. They cook quickly on a gas range or charcoal grill. Much more economical than store bought; freezable, too. p.s. Using any other tomato probably will not work for they turn out mushy.
Provided by gailanng
Categories Vegetable
Time 20m
Yield 1-10 serving(s)
Number Of Ingredients 2
Steps:
- Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
- When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
- When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
- Use immediately or pack tomatoes in a freezer proof container with juices.
SUN-DRIED TOMATO HUMMUS
Hummus is a creamy puree of garbanzo beans and tahini (sesame seed paste) seasoned with lemon juice and garlic. It is a popular spread and dip in Greece and throughout the Middle East.
Provided by MARKCOSENZA
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
- Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 14.6 g, Fat 10.6 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 348.8 mg, Sugar 0.8 g
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HUMMUS WITH ROASTED TOMATOES RECIPE | BON APPéTIT
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5/5 (1)Estimated Reading Time 1 minServings 8
- Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 7–10 minutes. Let cool, then coarsely chop. Reduce oven temperature to 250°.
- Toss tomatoes, thyme, and garlic with 1 Tbsp. oil on a clean rimmed baking sheet; season with salt. Roast until tomatoes are softened and shriveled but not mushy, 1–1½ hours; pluck out thyme and garlic and discard (makes about 2¼ cups).
- Spread hummus on a plate and top with about 1 cup roasted tomatoes (reserve remaining tomatoes for another use). Drizzle with remaining 3 Tbsp. oil and top with cilantro and toasted almonds. Sprinkle with nigella seeds.
- Do Ahead: Tomatoes can be roasted 3 days ahead. Cover and chill. Reheat gently before serving.
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