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Kalyn's Kitchen

Slow Roasted Tomato Hummus

You can make this delicious Slow Roasted Tomato Hummus with homemade Slow Roasted Tomatoes or sun-dried tomatoes from a jar, and this tasty hummus is low-glycemic, vegan, dairy-free, and South Beach Diet Phase Two. Use the Diet-Type Index to find more recipes like this one.

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Slow Roasted Tomato Hummus found on KalynsKitchen.com

This Slow Roasted Tomato Hummus Recipe is a little bit of a public service announcement for anyone who has Roma or San Marzano tomatoes in the garden; this is prime time to be making Slow Roasted Tomatoes, those delicious little morsels of roasted tomato that capture the flavors of summer.  I’ve been making them every summer for quite a few years now, and back in 2007 when I had some thawed in the fridge I used them to come up with this recipe for Slow Roasted Tomato Hummus, which is now one of my favorites!

If you don’t have tomatoes in the garden, you can make this hummus with sun-dried tomatoes from a jar; just add a little water and process to soften the dried tomatoes.  I served this with my favorite Lavash bread that I brushed with olive oil and sprinkled with Sumac and then toasted in a toaster oven for a few minutes, but low-carb pita bread would also be delicious.  My photos below were for a double batch of hummus, and this is so good you might want to double it as well when you make it.


Slow Roasted Tomato Hummus found on KalynsKitchen.com

Rinse the canned garbanzo beans with cold water and let them drain well.These are the slow roasted tomatoes after they’ve been frozen and thawed; remember I’m making a double batch of hummus here! If you don’t have slow roasted tomatoes, rinse the oil from sun-dried tomatoes and add a little water.

Puree the slow roasted tomatoes (or sun-dried tomatoes plus a little water) with the garlic until they are mostly smooth. Add drained garbanzos to the tomatoes and process until the beans are pureed and the mixture is well combined. Then add tahini, lemon juice, olive oil, and water and process until the mixture is smooth. (I might add part of the water, process, and then decide if it needs more water.)

I brushed my favorite Lavash bread with olive oil and sprinkled with Sumac, then toasted it just until the bread was firm. Then I cut the bread into squares to use to dip the hummus. You can also eat this with low-carb pita bread, celery, carrot sticks, or red pepper strips.

More Delicious Hummus Variations:

Parsley Hummus with Whole Wheat Pita Chips from Kalyn’s Kitchen
Hummus Recipe and more hummus links from Simply Recipes
Sweet Potato Hummus with Olive Oil and Sumac from Kalyn’s Kitchen
Lima Bean Hummus from A Veggie Venture
Green Garbanzo Hummus with Sweet Mini-Pepper Dippers from Kalyn’s Kitchen
Roasted Red Pepper Hummus from Dani Spies
Black-Eyed Pea Hummus with Olive Oil and Sumac from Kalyn’s Kitchen
Creamy Roasted Garlic Hummus from Gluten Free By The Bay
Sun Dried Tomato Hummus from Pinch My Salt

Slow Roasted Tomato Hummus

Slow Roasted Tomato Hummus is delicious served with Lavash bread or low-carb pita bread.

Ingredients:

  • 1/2 cup slow roasted tomatoes (or use scant 1/2 cup sun-dried tomatoes and a little water)
  • 1 can (15.5 oz.) 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, plus more for drizzling on finished hummus if desired
  • 1/4 cup water
  • 1/2 tsp. sea salt, or to taste
  • Optional:  Sumac for sprinkling on finished hummus

Directions:

  1. Drain garbanzo beans into colander, then rinse well with cold water until no more foam appears.
  2. Leave beans in colander to continue draining.
  3. In bowl of food processor fitted with steel blade, place slow roasted tomatoes and garlic.
  4. Process about 30 seconds, or slightly longer for sun-dried tomatoes.
  5. Add drained beans, process about 1-2 minutes, until beans and tomatoes are completely blended together.
  6. Add tahini sauce, 2 T lemon juice, olive oil, and half the water and process 30 seconds to one minute more, until all ingredients are well blended.
  7. Check the thickness and see if you want to use the other 2 tablespoons of water.
  8. Taste to decide whether to add more lemon juice and salt, add if desired and process a few seconds more.
  9. This will keep in the refrigerator for several weeks if it’s in a container with a tight lid.
  10. Sprinkle finished hummus with Sumac if desired.
  11. Serve with pita bread, lavash, crackers, celery sticks, carrots, or red pepper strips.

Notes:

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

 

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Slow Roasted Tomato Hummus is not suitable for low-carb diets except in very small amounts, but beans are acceptable for all phases of the South Beach Diet, and they’re great for other low-glycemic diets as well. This is great with low-carb pita bread if you’d like to keep the carbs a bit lower.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Pinterest image of Slow Roasted Tomato Hummus

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    45 Comments on “Slow Roasted Tomato Hummus”

  1. Pingback: Mac and Cheese with Roasted Tomatoes - Recipe Girl

  2. Looks delicious! I've tried my own hummus before and it is so much easier than I would have thought!

  3. I love slow roasted tomatoes – I've made sun-dried tomato hummus but never used slow roasted tomatoes. This looks wonderful.

  4. what a delicious way of using roasted tomatoes. If my tomatoes ever ripen this year, I'm coming back to this recipe!

  5. Slow roasting makes EVERYTHING butter, no? Once again, you have the most colorful food in the blog-o-sphere!