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1
To roast the tomatoes, preheat the oven to 400 F. Place the halved tomatoes and garlic in a large bowl and toss with truffle oil, olive oil, salt and pepper.
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2
Transfer to a large rimmed baking sheet and spread into a thin layer.
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3
Roast for 15-20 minutes until the tomatoes are soft and the garlic is very fragrant.
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4
While the tomatoes and garlic are roasting, drain and rinse the garbanzo beans allowing them to drain of excess water.
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5
Remove pan from oven and, using a slotted spoon, remove the roasted tomatoes and garlic, leaving the liquid on the baking sheet.
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6
Set the baking sheet aside and place tomatoes and garlic into a food processor.
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7
Process until smooth.
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8
Add the garbanzo beans, tahini and lemon juice and process until smooth.
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9
Stream in the remaining oil from the pan of roasted tomatoes and garlic and continue to process until blended.
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10
Add additional olive oil, one tablespoon full at a time if hummus is too thick.
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11
Add salt and pepper to taste and serve.
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12
Notes: I used a mixture of red and yellow grape tomatoes, because they were on sale and I loved the colors.
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13
Use whatever you can find.
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14
This would also work beautifully with cherry tomatoes, or Roma tomatoes.
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15
If you dont have any truffle oil, or cant find it, just substitute olive oil.
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16
I usually buy truffle oil at Whole Foods, but it can be found at lots of grocery stores and online.
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17
It can be pricey, so feel free to buy truffle-flavored oil, which will give you a very similar flavor at a much more affordable cost.
