Roasted Tomato Hummus

1. 1

   Preheat oven to 425 degrees F.

2. 2

   In a roasting pan, add the tomatoes and coat with the olive oil.

3. 3

   Season with the coarse salt and pepper.

4. 4

   Roast the tomatoes for 30 minutes, shaking the pan occasionally to ensure they arent burning or sticking to the dish.

5. 5

   Remove the pan from the oven and let the tomatoes cool to room temperature.

6. 6

   In a food processor (or blender), add the chickpeas, sour cream, roasted tomatoes (including any of the pan juices), salt, and pepper to taste.

7. 7

   Pulse until the mixture is smooth and lump free.

8. 8

   Taste and adjust seasoning.

9. 9

   Notes: 1.

10. 10

    A handful of fresh basil would be amazing here.

11. 11

    2.

12. 12

    If you find the hummus is too dry, add a little bit more of the fat free sour cream.

13. 13

    3.

14. 14

    This can be served at room temperature or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.