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Garden Party Roasted Cherry Tomato Hummus
Makes 2 cups of hummus
1 cup small cherry or grape tomatoes
1/3 cup extra virgin olive oil, plus additional for garnish
1 15-ounce can chickpeas
3 tablespoons tahini
2-3 tablespoons lemon juice
2 cloves of garlic, roughly chopped
Raven’s Garden Party Mix
About 1/4 cup water
Fresh parsley, roughly chopped
Preheat oven to 425 degrees F.
Place cherry tomatoes on a foil lined baking sheet.
Drizzle the tomatoes with the olive oil, and season with salt and pepper.
Place tomatoes in oven, and roast until starting to brown and burst open, about 10-15 minutes.
Meanwhile, drain chickpeas and rinse with cool water. Place chickpeas in the bowl of a food processor.
Remove tomatoes from the oven, and let cool slightly. Use a slotted spoon to transfer the roasted tomatoes to a plate. Set aside.
Carefully pour the oil and juice that is left on the baking sheet into the food processor with the chickpeas.
Add the tahini, lemon, garlic, and Raven’s Garden Party Mix to the chickpeas in the food processor.
Process hummus, scraping down sides occasionally. Add water as needed to get a smooth consistency. Season with salt and pepper, and transfer to a serving bowl.
Garnish hummus with the reserved cherry tomatoes, parsley and a drizzle of olive oil. Serve with pita chips and/or cut veggies.
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