Roasted Tomato Basil Hummus

Hummus is making a COMEBACK! Perhaps it never really left (for you), but it’s been some time since I made and ate a whole pile of it. While I love plain old hummus – I kick it up a notch, but making a variation.

Roasting the tomatoes and the garlic and then adding them to shelled chickpeas along with fresh basil, olive oil, salt and tahini is really my idea of a great twist on the plain versions.

I am new to Saffron Road, but I’m a huge fan. Why? Aside from being delicious, they are actually pretty good for you! The Chickbean Crisps are gluten free, and contain about 2g of plant based protein per serving. You can SEE the ingredients in the crisps – lentils chickpeas and yellow peas – and they’re made with sweet potato flour!

My favorites though, are the Beanstalks. Three flavors: sea salt, cheddar and barbecue – the cheddar has kind of stolen my heart! 50% less fat than potato chips, and 3 grams of plant-based protein in every serving! Score!
Also pictured on my tray are the Crunchy Chickpeas, they’re super yummy and have some amazing flavors available.


  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 15 oz can chickpeas drained, rinsed & shelled
  • 2/3 cup fresh basil
  • 1 tablespoon tahini
  • 1 garlic clove
  • 1/2 lemon juiced
  • Salt & pepper


  1. Preheat oven to 400°F.
  2. Slice the tomatoes in half, and toss them with a little olive oil.
  3. Roast for 10-15 minutes until softened.
  4. .....................................

for full instruction please see :

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