*This Slow-roasted Tomato & Basil Hummus combines seasonal tomatoes, roasted slowly to tangy, caramel-y perfection, with classic Mediterranean flavors in a super smooth, creamy hummus served with easy, quick to make, tender yogurt whole wheat flatbreads.
Of all the produce I attempt to grow each year, none are more exciting or beautiful to me than the tomatoes. I love to plant as many varieties as I can get my hands on, eagerly watching them grown and develop into plump, shiny, sweetly acidic orbs. I particularly love the heirlooms with their bumps, ridges, and unique coloring.
This year I planted several of a variety call “Mr. Stripey” (I know…sounds like a name your child would give a little zebra or tiger). It has been my favorite of the season by far, and I’ve been using the yellow and orange streaked beauties in every application I can think of. I’ve been waiting to make this hummus since the spring when I first started dreaming of slow roasted tomatoes again. If you haven’t ever slow-roasted tomatoes you are missing out in a BIG way. I think slow-roasting is probably the very best thing you can do to a tomato, when it comes to cooking it. Preparing them this way brings out their tart sweetness as they shrivel up in the oven over several hours, caramelizing around the edges and taking on a more chewy texture. I love to put them on a goat cheese laden slice of bruschetta, or as a topping for meatloaf (try it, trust me!), and I’ve been dreaming of making them into a hummus.
So I did.
The roasted tomatoes add a nice texture and acidity to the smooth and creamy hummus, accented with the roasted tomato oil and fresh basil leaves. You can serve it with anything you like. I, however, am partial to tearing pieces of flatbread and dipping them into the hummus. Thick, crust-less chewy bread is my jaaaam.
These whole wheat yogurt flatbreads will blow your mind with their simplicity of preparation and short resting time. The yogurt in the dough makes for incredibly soft and tender bread that takes about 20 minutes to make, start to finish. I know, right? You better give that a try ASAP.
Tips for flawless, silky hummus:
*skinning the garbanzo beans is not absolutely necessary, but I find that it is key in making a perfectly smooth hummus. It takes about 10 minutes to pop the skin off of all the chickpeas, but I think it’s worth it. If you don’t want to spend the time removing the skins you can follow the recipe as written with the skins on and you will still end up with a fabulous hummus, albeit slightly more grainy.
*Blend, blend, blend! A high speed blender will give you the smoothest possible hummus, but a food processor will also work if you don’t have one. Processing your hummus for 1-3 minutes will break down all the lumps and leave you with a smooth product.
*Water or the remaining liquid from canned garbanzo beans can be used to thin out your hummus. I like to use the garbanzo bean liquid as I like what it does for the flavor and texture of the hummus, but you can use water and have it work just as well. I like to use the full 3/4 cup of liquid called for in the recipe for a not-to-thick, somewhat viscous texture. Use less liquid if you like your hummus on the thicker side.
*I used mostly orange tomatoes in this hummus which gave it a golden yellow/orange color. If you use red tomatoes you can expect your hummus to have more of a pink hue.
*The slow-roasted tomatoes can be made several days in advance. Simply roast, cool, and store in an airtight container in the fridge with the tomatoes submerged in the oil they were roasted with until you are ready to use them.
Photos continued after recipe……
- SLOW-ROASTED TOMATO & BASIL HUMMUS:
- 30 small Tomatoes, quartered (about half the size of a Roma tomato) or 60 Cherry Tomatoes, halved
- ¼ cup + 2 tablespoons Olive Oil (divided)
- Salt & Pepper
- 3 cups Garbanzo Beans (2 cans), cooked, skins removed
- 2 Garlic Cloves, peeled
- juice of 1 large Lemon
- 1½ teaspoons Sea Salt
- 3 tablespoons Tahini
- ½ cup -3/4 cup Water or reserved garbanzo bean liquid
- ¼ cup Fresh Basil Leaves
- QUICK WHOLE WHEAT YOGURT FLATBREADS:
- 1 cup Whole Wheat Flour
- 1 cup Oat Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Sea Salt
- 1 tablespoon Olive Oil
- ¾ cup Plain Yogurt
- FOR THE SLOW-ROASTED TOMATO & BASIL HUMMUS:
- Preheat the oven to 300 degrees.
- Place the sliced tomatoes on a baking sheet, cut side up so that they are spaced close together, but not touching. Drizzle the tomatoes with the ¼ cup olive oil and season generously with salt and pepper. Place in the preheated oven on the top rack and roast about 2 hours for cherry tomatoes, and 3+ hours for larger tomatoes. Tomatoes are done when they are somewhat shriveled and the tops have begun to caramelize. Let tomatoes cool. Placed tomatoes and oil in a bowl.
- Place the skinned garbanzo beans, garlic cloves, lemon juice, salt, tahini, 2 tablespoons olive oil, and ¼ cup of the water in a high speed blender. Process until the mixture is completely smooth. The mixture may be too thick to easily blend. If this is the case, continue adding liquid until it easily blends together. I use a full ¾ cup of garbanzo bean liquid, but you may prefer less if you like your hummus on the thicker side.
- Add ½ of the roasted tomatoes to the hummus (do not add the oil it's sitting in - just what clings to the tomatoes will suffice) and blend again until the mixture is silky and smooth.
- Spoon the hummus into a serving bowl and run a spoon across the top of the hummus to create a swirl. Spoon the remaining roasted tomatoes over the top of the hummus, along with the oil.
- Top with small basil leaves.
- Serve with Whole Wheat Yogurt Flatbreads.
- FOR THE QUICK WHOLE WHEAT YOGURT FLATBREADS:
- Place the whole wheat flour, oat flour, baking soda, and sea salt in a mixing bowl and whisk together. Make a well in the center of the flour and add the olive oil and yogurt.
- Blend the yogurt and oil into the flour with your fingers until it forms a dough. If the dough is too dry, add water a little at a time until it comes together. Dough should not be sticky, but it should not be dry, either.
- Placed the dough on your work surface and knead for 5 minutes. Dough should be smooth and elastic at this point. Place the dough back in the mixing bowl, cover with a cloth, and let rest for 15 minutes.
- When the dough has finished resting, cut it into 8 equal portions and roll each portion into a ball. Cover the balls with a cloth to keep them from drying out.
- Heat a pan with a lid to medium/high heat.
- Working one ball at a time, roll each ball out into a ¼ inch thick circle and brush one side with water.
- Place the wet side of the circle down in the hot pan and cover with the lid. Let cook for 30 seconds, remove lid, and flip the flatbread over (cooked side should be browned in spots). Cover again and cook for another 15 -20 seconds. Remove bread from pan and repeat process with remaining dough.
- Serve with hummus.
- Store in an airtight container.
More Savory Tomato Dishes: