We had a little dinner party the other night and needed a quick, and quite tasty, appetizers to start the evening. We had been to the farmer’s market that morning, so the plethora of veggies begged for a creamy pairing to make them complete. Hummus was the perfect choice. We usually have a container or two in the fridge, which is always an easy option, but instead I decided to whip up a quick batch using some of the fresh herbs and ingredients we had on hand. One thing I didn’t have was tahini, a normal staple for hummus. If you have some on hand I would recommend adding about a tablespoon. However, the flavor of this one was so rich it didn’t need anything extra. Also, my favorite secret ingredient in hummus is a touch of cream (thank you Daphne, my sister who gave me the idea 15 years ago,) adding richness, and helping create that smooth texture we love so much is hummus.
Roasted Tomato and Basil Hummus
One 14 ounce can of chick peas, drained and rinsed well
8 cherry tomatoes, sliced in half
2 large garlic cloves, minced
juice and zest of 1 lemon
pinch red pepper flakes
4 or 5 large basil leaves, torn
2 sprigs parsley, torn
1/3 cup heavy cream
1/2 cup olive oil + more for drizzling
1/4 cup water
Salt and Pepper
Salt and Pepper
Preheat the oven to 400 degrees. Slice your tomatoes in half and lay on a baking sheet lined with foil (for easier clean up.) Sprinkle with salt and pepper and evenly distribute the garlic over the tomatoes. Drizzle with olive oil and place in the oven for about 25 minutes, until the tomatoes are caramelized, slightly dehydrated and very sweet. Remove from oven and let cool slightly. Add the chick peas, lemon, red pepper flakes, tomatoes (with the garlic) to a food processor and pulse to start breaking down the beans. Add the olive oil, cream and herbs, pulse again. Season generously with salt and pepper (about a half a teaspoon to a teaspoon of each, to your taste,) and blend until very smooth. Spoon into a serving dish and serve with raw and blanched vegetables and pita chips.