Roasted Garlic and Tomato Hummus
- Preheat oven to 450°F (230°C). Cut away top ¼ inch (5 mm) from head of garlic to expose cloves slightly. Place garlic,cut side up,on sheet of foil; pour 2 tsp (10 mL) oil over top. Tightly seal foil around garlic.
- Toss together tomatoes,remaining oil,salt and pepper. Spread in thin layer on parchment paper–lined baking sheet. Add foil-wrapped garlic to corner of baking sheet; roast for about 25 minutes or until tomatoes are very soft. Remove tomatoes; cook garlic for about 20 minutes longer or until soft. Let cool completely; squeeze out garlic cloves from skin.
- Purée tomatoes,garlic,chickpeas,lemon juice,tahini and cumin in food processor until smooth. With motor running,slowly add broth,adding additional broth to achieve desired consistency. Season with salt and pepper to taste. Transfer to serving bowl and drizzle with olive oil; sprinkle with smoked paprika and parsley. Serve immediately or refrigerate in airtight container for up to 3 days.
Serve hummus with fresh-cut veggies,crackers,toasted baguette,pita bread or spread on sandwiches.
Recipe Made With
CAMPBELL'S® No Salt Added Ready to Use Vegetable Broth
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