Herby Jalapeno Hummus with Roasted Tomatoes

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 425  F
Servings: 6
Best Season: Suitable throughout the year
Dietary: Dairy Free, Gluten Free, Vegetarian
Description

Herby jalapeno hummus topped with sweet, roasted cherry tomatoes. A flavor-packed recipe for a snack, starter, or side dish.

Ingredients
    Roasted Cherry Tomatoes
  • 1/2 pound cherry tomatoes
  • 3 cloves garlic, smashed
  • 1 tablespoon olive oil
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly cracked black pepper
    • Herby Jalapeno Hummus
  • 1/4 cup tahini
  • 3 cloves garlic
  • Juice of 1 lemon
  • 1 1/2 teaspoons fine salt
  • 15 ounces canned chickpeas, drained and rinsed well
  • 2 teaspoons olive oil, plus more for garnish
  • 1 alapeno, seeds and ribs removed if desired
  • 1/3 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 cup fresh basil, roughly chopped
  • 2 green onions, whites removed and greens roughly chopped
  • 1/4 cup ice cold water
  • Honey, to taste
  • Flake salt, for finishing
  • Toasted pita, for serving
Instructions
    Roast the Cherry Tomatoes
  1. 1

    Preheat your oven to 425°F and set out a large casserole dish with high sides.

  2. 2

    Set the cherry tomatoes and cloves of garlic in the casserole dish and drizzle with the olive oil. Sprinkle the salt and pepper over the top of the tomatoes. 

  3. 3

    Roast the tomatoes in the oven for 22-25 minutes, until they begin to break down and caramelize. 

    4. Blend the Herby Jalapeno Hummus
  4. 4

    Add the tahini, garlic cloves, lemon juice, and salt to the bowl of a large food processor. Place the lid on top and pulse the food processor on high until a paste is made and the garlic is fully incorporated into the tahini.

  5. 5

    Pour the rinsed chickpeas into the bowl of the food processor along with the olive oil, the jalapeno, the cilantro, parsley, basil, and green onions Pulse again on high until the chickpeas are completely broken down and the hummus is blended into a thick paste, pausing occasionally to scrape the sides with a silicone spatula as needed. 

  6. 6

    Turn the food processor to low and remove the pusher from the top. Slowly pour the ice cold water into the hummus while it’s running. 

    7. Assemble and Serve
  7. 7

    Use a spoon or silicone spatula to spread the herby jalapeno hummus onto a serving plate. Spoon the roasted cherry tomatoes onto the top of the hummus and any remaining juices from the pan. Add a drizzle of high quality olive oil over the top and a drizzle of honey. Sprinkle a small pinch of flaky salt over the entire dish.

  8. 8

    Serve with toasted pita bread and enjoy!

Read it online: https://lauralovestocook.com/recipes/herby-jalapeno-hummus-with-roasted-tomatoes/