Slow Roasted Tomato Hummus

Karen Abbruscato 2010


1 (15 oz) can garbanzo bearns, drained (1/2 cup dry beans, soaked overnight, then drained and rinsed.)

1/4 cup Tahini

2 Tbls lemon juice

2 -3 cloves garlic

6 slow roasted tomato halves in olive oil (mine were roasted with basil, oregano garlic, salt and pepper)

2 - 3 Tbls of olive oil, if possible use the oil from the roasted tomatoes.


In a food processor add the beans, tahini, lemon juice, garlic and tomatoes. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling the in oil.

Serve with raw vegies, pita bread pieces or baguette slices.

Makes about 2 cups.

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Livermore Valley Garden Club (LAVGC) serving the Tri-Valley: Dublin, Livermore, Pleasanton, Sunol, and San Ramon