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Sweet grape tomatoes roasted in truffle oil with garlic, and then processed with traditional hummus ingredients.
To roast the tomatoes, preheat the oven to 400 F. Place the halved tomatoes and garlic in a large bowl and toss with truffle oil, olive oil, salt and pepper.
Transfer to a large rimmed baking sheet and spread into a thin layer. Roast for 15-20 minutes until the tomatoes are soft and the garlic is very fragrant.
While the tomatoes and garlic are roasting, drain and rinse the garbanzo beans allowing them to drain of excess water.
Remove pan from oven and, using a slotted spoon, remove the roasted tomatoes and garlic, leaving the liquid on the baking sheet. Set the baking sheet aside and place tomatoes and garlic into a food processor. Process until smooth. Add the garbanzo beans, tahini and lemon juice and process until smooth. Stream in the remaining oil from the pan of roasted tomatoes and garlic and continue to process until blended. Add additional olive oil, one tablespoon full at a time if hummus is too thick. Add salt and pepper to taste and serve.
I used a mixture of red and yellow grape tomatoes, because they were on sale and I loved the colors. Use whatever you can find. This would also work beautifully with cherry tomatoes, or Roma tomatoes.
If you don’t have any truffle oil, or can’t find it, just substitute olive oil. I usually buy truffle oil at Whole Foods, but it can be found at lots of grocery stores and online. It can be pricey, so feel free to buy “truffle-flavored” oil, which will give you a very similar flavor at a much more affordable cost.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!