Truffle-Roasted Tomato Hummus

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.

Notes:
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.