You know those grape tomatoes that I oven dried last weekend? I had the idea to use them in hummus. It was a good idea. This has such an Italian taste for a Middle Eastern dish, but it works. I can absolutely imagine this as a spread for a panini with mozzarella cheese and roasted vegetables.

 

I went with the classic combination of tomatoes, basil and garlic and added them to the basics for hummus. The result was Oven-dried Grape Tomato and Basil Hummus that’s really delicious.

 

Ingredients

 

  • 15.5-ounce can of chick peas/garbonzo beans
  • 2 tablespoons Tahini
  • 3-4 tablespoons olive oil
  • 2 teaspoons roasted garlic
  • juice of 1 lemon
  • 1/3 cup oven-dried (or sun-dried) grape tomatoes (other types of dried tomatoes could be substituted)
  • 1 tablespoons of chopped, fresh basil
  • 1/4 – 1/2 teaspoon Kosher salt
 

Directions

 

  1. Place all ingredients in a food processor or blender and blend until creamy smooth. The longer you blend, the smoother it will become.
  2. Can be served immediately, but it improves after several hours in the refrigerator.
 

My notes

 

  • Go easy on the salt. I used 1/2 teaspoon and realized that if I had used any more, it would have been too salty. I had forgotten that my oven-dried tomatoes were already salted. Start with the 1/4 teaspoon, taste, and if you feel it needs more, add it.
     

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