Roasted Tomato Hummus is the perfect appetizer or snack to make during the summer! It’s a great way to use up all of those juicy fresh garden tomatoes!
Preheat oven to 425 degrees. Add tomatoes, garlic and olive oil to a sheet tray. Sprinkle with salt and pepper and toss to combine
Roast the tomatoes for 25 minutes then remove from the oven.
Add drained chickpeas and tahini to a food processor fitted with the blade attachment. Blend on high for 1 minute or until the mixture is smooth.
Add in the roasted tomatoes and garlic, paprika, lemon juice and water.
Blend for another 30 seconds or until the mixture is smooth, creamy and lump free. Season with salt and pepper to taste.
Serve immediately with a drizzle of oil on top and fresh parsley or basil for garnish. Serve with your favorite chips, pitas or veggies!