Tuesday, March 12, 2013
Roasted Tomato Hummus
Once you make this recipe your own, you'll make it all the time.
Juice of one lemon
1 15-ounce can garbanzo beans
1 or 2 cloves of garlic
2 tablespoons Tahini (sesame oil)
2-3 roasted tomato halves
2-3 tablespoons extra-virgin olive oil
Tony Chachere's Creole Seasoning
Peel, smash and mince garlic. Combine with lemon and garbanzo beans in a food processor. Puree beans, garlic and tahini.. Drizzle in olive oil until smooth. Season to taste. (If it's too thick, loosen it with a tablespoon of water.)
Serve with pita, raw vegetables or rice crackers.
~Recipe adapted from Slow Roasted Tomato Hummus by Andrea Meyers