Marinated and Roasted Tomato Garlic Hummus (oil-free)

Dreena’s my name.  Hummus is my game.

Hummus purists beware, I am taking liberties with this classic dip once again.  We’ve all had roasted red pepper hummus – at least I think most of us have, right?  And, many of us have had roasted garlic in hummus.  But, what a hummus made with this:

A combination of tomatoes, garlic, herbs and a tangy marinade, roasted until softened, and the flavors concentrated and sweetened.  It’s this roasting process – with the herbed marinade – that makes the flavor in this dip so special.  No need for oil in this recipe, because the garlic cloves are tucked into the cavities of the tomatoes, which keeps them moist and snuggly. 🙂  And, the tomatoes roast in the marinade, which helps them caramelize and concentrate without the need for added oil.

Sure, you could use the finished roasted tomato and garlic mix for other things: As a topping for pizza, mixed into hot pasta, or worked into a grain-based salad – a few ideas at top of mind.  But, why not churn into a delectable, oil-free, nutrient-dense dip hummus?

Once this hummus is prepped, it can be eaten room temperature or chilled… OR, heat it and serve on top of brown rice, along with sliced avocado.  YUM!  Speaking of avocado, add some chopped with other veggies, and roll with this hummus in a collard wrap.  (I wish I had photos of all of these ideas.)  But, you guys are a creative bunch.  You’ll have your own ideas for serving this… and maybe you’ll use the roasted tomato/garlic component in some other fabulous plant-powered dish!

Marinated and Roasted Tomato Garlic Hummus gluten-free, soy-free, oil-free click to print/share

1 1/2 lbs roma (or other) tomatoes, cut in half and juices gently squeezed out (see note)

8-9 large cloves garlic, cut in quarters or more

2 tbsp balsamic

1/2 tbsp tamari (or coconut aminos for soy-free option)

1 tsp blackstrap molasses

2 tsp dried oregano leaves

2 tsp dried basil leaves

1/8 tsp sea salt

freshly ground black pepper to taste

2 cans (14 oz) chickpeas, drained and rinsed (this is about 3 1/2 cups)

3/4 – 1 tsp sea salt (adjust to taste, sometimes I use 3/4, other times I need 1 tsp)

1 -2 tbsp tahini (I like 1 tbsp, but you might like it creamier with 2 tbsp)

Preheat oven to 450.  Place tomatoes cut side up in a glass baking dish (or small rimmed baking sheet lined with parchment paper).  Insert the garlic pieces into the seedy portions of the tomatoes (to keep them moist while roasting).  In a small bowl, combine the balsamic, soy sauce or aminos, molasses, oregano, and basil.  Drizzle mixture over tomatoes.  Sprinkle the salt and pepper over top of the tomatoes.  Place tomatoes in oven, and bake for 40-45 minutes until tomatoes are very soft and a little caramelized.  Remove from oven and let cool.

While cooking, add the chickpeas, salt (starting with 3/4 tsp), and tahini to a food processor.  Puree to break up.  Then, add the cooled (or slightly warm) tomatoes, scraping all the juices from the dish/parchment with a spatula.  (There is a lot of flavor in those caramelized juices, so get them off and into the processor!)  Process until well combined.  Taste, and if you’d like extra salt (or pepper), add and puree through.

Roma Tomatoes Note:  I like using Roma tomatoes because they are dense and meaty, with less seeds than other tomatoes.  If you have other beautifully ripe tomatoes, you can substitute – the dip may be a little looser with the extra moisture.

Serving Ideas:  Serve room temp with whole-grain crackers, breads or tortilla chips.  Try using in a wrap, using a sprouted tortilla or collard/lettuce leaves.  Or, make a “hummus salad” – assemble a veggie-dense salad, and then top with a mound of this hummus.  Use as a layer on pizza, topping with veggies of choice, and olives and capers. Try baking the mixture until heated through, and serve over quinoa, rice, or other whole-grain, and top with sliced avocado.

Ideas: Top your hummus with rehydrated sun-dried tomatoes, sliced green onions, pitted olives, or sliced green onions.

Thanks again to Ricki Heller for including this recipe in her Weekend Wellness post!

I’d love to hear your ideas.  How would you serve this hummus?  Or the roasted tomatoes/garlic?  Stay in the loop, subscribe to my posts.