Healthy Vegan Hummus with Roasted Tomatoes
If you know me at all you know I am absolutely in love with hummus, some may say obsessed! I am always looking for the freshest flavorful vegan recipes around.
This has to be one of my top 3 favorite hummus recipes. Add a generous layer to a slice of toast with avocado on top, a scoop in a salad bowl with tons of veggies or a fresh bowl just to dip carrots and pita bread. With the roasted tomatoes it gives it that little extra burst of flavor. Try it out yourself.
Serves 2 people
1 tin of chickpea + 3 tbsp of the chickpea water
The juice of 1 lemon
3 tbsp of good quality extra virgin olive oil
4 tbsp of tahini
1 garlic cloves
A generous pinch of sea salt to season
A sprinkle of chopped basil leave and some chilli flakes to sprinkle on top (optional)
Slow roasted cherry tomatoes:
1 cup of cherry tomatoes – cut in halves
A generous drizzle of olive oil
Sea salt and pepper to taste
Slice the tomatoes in halves. Place them on baking tray with the flesh facing upwards. Drizzle with the olive oil and sprinkle with salt and pepper. Place the tray in the oven and slow roast the tomatoes at 150 degrees Celsius for 35-40 minutes. Make sure not to roast the tomatoes at higher temperature otherwise they will end up looking like a tomato sauce, you want to cook them slowly at a low temperatures so they will keep their shape, almost like sundried tomatoes.
Drain the chickpeas making sure to keep 3 tbsp of their water. Add them to a food processor together will all the other ingredients. Start blitzing for a minute or so. Scrape the sides and keep blitzing until you have a fairly smooth and creamy consistency. Add a dash of water if you want it a bit runnier.
Serve the hummus with the slow roasted cherry tomatoes, chopped basil, chilli flakes and an extra drizzle of olive oil.
Store the hummus in an airtight container for up to 5 days.
Credit: Happy Skin Kitchen