I have been trying to fill out my pantry in preparation for baby time. Beans are always a great place to start since there are so many things you can do with them. Add them to rice, make veggie burgers, toss in chili, stir into a curry – the ways you can use them is… how do you say… pretty endless! I hadn’t realized that I went a bit overboard with the chickpeas. Since the hubs isn’t a huge chickpea fan I decided to make a little something for myself. Oh yeah, Roasted Tomato Hummus.
I know what you are thinking. That sounds absolutely delicious! And you would be right, because it is freaking delicious and so easy to make I am kicking myself that I didn’t try to make it sooner. I suppose it was pure laziness and some weird thought that making hummus would be as difficult as making almond butter (which was a disaster and almost cost me my beloved blender).
Luckily, I was proven wrong. Making your own hummus is so easy and is the perfect first starter to put on the blog. And to eat. Honestly, will never buy hummus from the store again (unless you know, I am super lazy and starving – but man is this 1000X better!)
First off, you need to get yo-self some chickpeas. My local grocer had a sale on Jyoti Foods Organic Garbanzo beans (2 for 1!) and so I was overflowing in garbanzo goodness. 2 10-ounce packs went into this creamy delight. A freebie extravaganza from Thrive Market got me 4 jars of Divine Roasted Tomatoes in Olive Oil that have sat unused but not forgotten. Add some of those those to the mix.
And what else makes this hummus to-die-for super delicious? Almond butter, sea salt, garlic, lemon juice and a ton more olive oil. The result? A creamy and hearty hummus you can enjoy with carrots, pitas, tortillas, with a spoon, on your finger – you get the idea.
Caution: Carolyng Creates is not responsible if you bite your finger because you forgot it was under the hummus.
Roasted Tomato Hummus
Prep: 10 minutes
Cook: Not this time!
2 10-ounce packs Jyoti Foods Garbanzo Bean
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon minced garlic
2 tablespoons almond butter
2 tablespoons lemon juice
1/2 cup roasted tomato in olive oil, drained
2 tablespoons olive oil from roasted tomatoes
extra virgin olive oil
Combine all the ingredients except the extra virgin olive oil in a food processor or a blender if you are lacking in the FP department. Pulse a few times to break down the chickpeas, scraping down the sides as needed.
Blending on low, and steadily increasing the speed, stream in extra virgin olive oil slowly until the hummus comes together to the desires consistency.
Taste and adjust salt and lemon juice as needed. For extra fanciness, mince a roasted tomato and sprinkle on top. Drizzle with a bit more olive oil and serve