If you haven’t already noticed, we never get sick of hummus. It’s always in the fridge. We just alter the flavors with the seasons. Now is the time for grilling, so we introduce to you this amazing Charred Tomato and Garlic Hummus.
This savory and sweet concoction blends the smoky flavor of grilled tomatoes and roasted garlic into a smooth spread perfect for dipping. Or if you are feeling extra adventurous, add a few of the left over whole charred tomatoes and garlic cloves and you have bursts of flavor throughout your creamy hummus.
Summer is coming to an end and grilling season will soon be a memory. Make the most of the these rapidly ending hot days, by making a kitchen staple outside. This chunky Charred Tomato and Garlic Hummus will be a bright flavorful reminder of glorious summer food far into the Winter months.
- 1 oz Can Chickpeas (Drained and Rinsed)
- 2 Tbsp Tahini
- Grape Tomatoes (We used 2 small containers but one could be used for a lighter tomato flavor)
- 1 Head Garlic
- 2 Tbsp Extra Virgin Olive Oil
- 1 Lemon (Juice)
- ½ tsp Ground Cumin
- ¼ tsp Salt
- ¼ tsp Black Pepper
- Sesame Seeds and Black Pepper (Garnish)
- Prepare the grill and make sure it is at maximum temperature.
- Wash fresh produce and prepare ingredients.
- Skewer the tomatoes. Using long wooden skewers, thread the grape tomatoes onto the skewers. Approximately 8 tomatoes will fit on each skewer.
- Roast the head of garlic. Slice the top off the garlic, cutting about one inch down from the top. Make sure that all of the cloves of garlic are exposed. Place the head in a cast iron garlic roasted or a few sheets aluminum foil. Drizzle the top of the garlic with olive oil (See Picture). If using aluminum foil, Wrap the foil tightly around the head after adding oil.
- First place the garlic onto the grill. Keep the garlic on the grill for approximately 20 minutes, making sure not to burn it. Then, place the tomato skewers on the grill. Turn the tomatoes frequently to make sure they are charred evenly. They should cook in approximately 4 to 5 minutes so keep a close eye while they char.
- After the tomatoes and garlic are finished. Carefully remove the tomatoes from the skewers. With a fork. Extract the roasted cloves of garlic from the garlic head.
- Set aside a few tomatoes and garlic cloves to add to the hummus after blending for adding texture. (Optional)
- Place the remaining tomatoes and garlic along with the rest of the ingredients into a blender and blend until smooth. Transfer to a bowl and stir in the tomatoes are garlic you had set aside.
- Garnish with sesame seeds, black pepper and a drizzle of olive oil.
- Serve with fresh cut veggies or crackers.