Roasted Tomato Hummus

Preheat oven to 425ºF.

In a roasting pan, add the tomatoes and coat with the olive oil. Season with the coarse salt and pepper. Roast the tomatoes for 30 minutes, shaking the pan occasionally to ensure they aren’t burning or sticking to the dish. Remove the pan from the oven and let the tomatoes cool to room temperature.

In a food processor (or blender), add the chickpeas, sour cream, roasted tomatoes (including any of the pan juices), salt, and pepper to taste. Pulse until the mixture is smooth and lump free.

Taste and adjust seasoning.

Notes:
1. A handful of fresh basil would be amazing here.
2. If you find the hummus is too dry, add a little bit more of the fat free sour cream.
3. This can be served at room temperature or cold.