Fire Roasted Tomato Hummus Recipes

FIRE ROASTED TOMATO HUMMUS

Fire Roasted Tomato Hummus image

Ready in just 10 minutes, this Middle Eastern treat is packed with flavor and options! Mix it up with one of the tasty variations below and enjoy it your way.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 10m

Yield 16

Number Of Ingredients 9

Ingredients

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, well drained
1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed
2 tablespoons olive oil
1 tablespoon tahini
1 clove garlic, finely chopped
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
4 pita (pocket) breads, each cut into 8 wedges

Steps:

Reserve 2 tablespoons tomatoes for garnish. In food processor, place remaining tomatoes and all remaining ingredients except pita bread. Cover; process about 1 minute or until smooth.
Spoon hummus into shallow serving dish; spoon reserved tomatoes in small mound in center. Serve with pita bread.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving (2 Tablespoons Hummus and 2 Pita Wedges), Sodium 220 mg, Sugar 1 g, TransFat 0 g

HOW TO FIRE ROAST TOMATOES

How to Fire Roast Tomatoes image

In a search for fire roasted tomatoes for my recipe for Recipe #390602, I found this homemade version. Fire roasted tomatoes add a smoky flavor to a variety of foods. They cook quickly on a gas range or charcoal grill. Much more economical than store bought; freezable, too. p.s. Using any other tomato probably will not work for they turn out mushy.

Provided by gailanng

Categories Vegetable

Time 20m

Yield 1-10 serving(s)

Number Of Ingredients 2

Ingredients

roma tomato, any amount needed (work best because they have dense, meaty flesh and few seeds that hold up well on the grill)
olive oil

Steps:

Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
Use immediately or pack tomatoes in a freezer proof container with juices.

SMOKY RED PEPPER HUMMUS WITH CHARRED TOMATOES

Smoky Red Pepper Hummus with Charred Tomatoes image

This smoky red pepper hummus is bursting with flavor from the roasted red pepper and charred tomatoes. The secret to this shortcut hummus is boiling the canned chickpeas, which results in the most silky texture.

Provided by Valerie Bertinelli

Categories side-dish

Time 45m

Yield 3 cups

Number Of Ingredients 12

Ingredients

Two 15-ounce cans chickpeas, drained
1/2 teaspoon baking soda
1 large or 2 small red bell peppers (about 11 ounces)
2 cups multi-colored cherry tomatoes
1/4 cup plus 1 tablespoon olive oil
Kosher salt
1/4 cup tahini
1/3 cup lemon juice
1 clove garlic, peeled and grated
1 teaspoon smoked paprika
1 tablespoon chopped parsley, for garnish
Pita chips and assorted crudités (Belgian endive, radishes, Persian cucumbers, and celery), for serving

Steps:

Preheat the oven to broil on high and line 2 rimmed baking sheets with aluminum foil.
Add the chickpeas and baking soda to a small saucepan and add enough water to cover them by 1 inch. Cover the saucepan and bring the mixture to a boil over medium-high heat. When the mixture comes to a boil, turn the heat down and simmer for 20 minutes.
Meanwhile, cut the top off of the bell pepper, then cut it into quarters and remove the seeds and ribs. Place the bell peppers on one of the prepared baking sheets, skin-side up. Add the tomatoes to the other prepared baking sheet and drizzle with 1 tablespoon of the olive oil and 1/4 teaspoon salt. Broil until the skins of the bell peppers are completely charred and the tomatoes have burst and are slightly charred, 5 to 7 minutes.
Set the tomatoes aside. Transfer the bell peppers to a glass bowl and cover with plastic wrap. Allow them to sit for 10 minutes. Once they are cool enough to handle, gently peel off the charred skins and discard.
Once the chickpeas have simmered for 20 minutes, drain them then add them to the bowl of a food processor fitted with the blade attachment. Add the tahini, lemon juice, garlic, smoked paprika, and 1 1/2 teaspoons salt and pulse to blend. Add the roasted red peppers and pulse to blend. Once the mixture is almost smooth, drizzle in the remaining 1/4 cup olive oil with the machine running and blend until smooth.
Transfer the hummus to a plate and smooth it out to cover the whole surface area. Top with the charred tomatoes and garnish with chopped parsley. Serve with pita chips and crudités.

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