Roasted Tomato-Basil Hummus

1. 1

   Preheat the oven to 400.

2. 2

   On a rimmed baking sheet, brush the tomatoes with a teaspoon of the olive oil and season with salt.

3. 3

   Roast the tomatoes for 25 minutes, until lightly browned in spots and softened.

4. 4

   In a food processor, combine the roasted tomatoes, garlic, 1/4 cup of the basil, and puree until smooth.

5. 5

   Scrape down the sides of the bowl.

6. 6

   Add the chickpeas, olive oil, lemon juice, salt, and black pepper and process until combined and smooth.

7. 7

   Taste to adjust for seasoning and transfer to a serving dish.

8. 8

   Garnish with a chiffonade of the remaining fresh basil and drizzle with olive oil to serve with crudites, pita chips, or on toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.