Slow Roasted Tomato Hummus Recipe

It seems as though the longer I've been blogging, the more frequently I find myself writing a comment on another food blog confessing I've never cooked the particular thing that person is writing about. I'm excited about how seeing things other bloggers are cooking opens my mind to possibilities I hadn't considered before. I'm sure that's why when I found myself needing to use my very last container of Slow Roasted Tomatoes, which had been thawed and in the fridge for several days, the idea popped into my mind to make hummus.

I'm a complete fan of hummus, but I'd never made it myself, and since I love the brand I buy at Costco, it always seemed like something there was no reason to make. I'm just so glad I've been reading all those other hummus-making blogs, because this Slow Roasted Tomato Hummus was so delicious, easy to make, nutritious, and completely satisfying to eat that I'm so happy I had the idea of making it. If you don't have slow roasted tomatoes, you can use sun-dried tomatoes and a little water. (However, if slow roasted tomatoes is one of those things you've never made, consider this a warning. Starting in about two weeks, I'll be reminding you regularly to make some and freeze them for winter. Slow roasted tomatoes are not to be missed!) Now, here's how I made the hummus.

Slow Roasted Tomato Hummus

(Makes about 1 1/2 cups hummus. Recipe created by Kalyn, with much tasting along the way and inspiration from other blogs.)

1/2 cup slow roasted tomatoes
(or use scant 1/2 cup sun-dried tomatoes and a little water)
1 can garbanzo beans (also called chickpeas)
2 T garlic puree (or less if you're not a huge garlic fan)
1/4 cup tahini sauce
2-3 T fresh lemon juice (start with 2 T and taste)
2 T olive oil
1/4 cup water
1/2 tsp. sea salt, or to taste

(You will need a food processor to make this successfully. There are many good brands, but I love my Cuisinart Food Processor DLC 10.)

Drain garbanzo beans into colander, then rinse well with cold water until no more foam appears. Leave beans in colander to continue draining.

In bowl of food processor fitted with steel blade, place tomatoes and garlic. Process about 30 seconds. Add drained beans, process about 1-2 minutes, until beans and tomatoes are completely blended together. Add tahini sauce, 2 T lemon juice, olive oil, and water and process 30 seconds to one minute more, until all ingredients are well blended. Taste to decide whether to add more lemon juice and salt, add if desired and process a few seconds more.

This will keep in the refrigerator for several weeks if it's in a container with a tight lid.

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South Beach Suggestions:
Beans are actually acceptable for all phases of the South Beach Diet, but I'd probably eat this for phase two or three with some 100% whole wheat pita bread as show in the photo. I also love hummus with celery.

More Delicious Hummus Variations:
(Recipes from other blogs may or may not be South Beach Diet friendly; check ingredients.)
Hummus Recipe and more hummus links from Simply Recipes
Paula Wolfert's Hummus from The Wednesday Chef
My Hummus Revelation from Cookthink
Lima Bean Hummus from A Veggie Venture
12 Kinds of Hummus in the Recipe Archives from 28 Cooks
Shiny Happy Hummus from Fat Free Vegan Kitchen
Roasted Red Pepper Hummus from Dani Spies
Creamy Roasted Garlic Hummus from Gluten Free By The Bay
Sun Dried Tomato Hummus from Pinch My Salt
Smoky Chipotle Hummus from Once Upon a Feast
Alanna writes about Hummus for Blogher
I write about Hummus for Blogher

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
It's easy to find out who's hosting Weekend Herb Blogging this week.
There are actual rules for Weekend Herb Blogging.
Here is another place where I write more about food.

Tags:
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes