I totally made you something pumpkin-ish this past weekend.
Y’all…it wasssssss sooooooooo good! I don’t even know how to begin the tell you.
But, alas…it isn’t pumpkin season.
I told myself that I will have to wait until September, at the very least, to share it with you.
I know, such a tease.
But today, today is about simplicity.
It’s about things that you create when you haven’t been to the grocery store in a few days and get creative with things you have on hand.
I usually have a can of garbanzo beans handy just in case my hummus craving kicks in.
This is usually ALL THE TIME.
I have been addicted to Hope Hummus lately…seriously…the original is where it’s at.
However, one week they had a roasted red pepper balsamic hummus that I fell in love with.
Of course, then it disappeared.
I’m pretty sure it’s a limited edition.
So, I decided, why not make my own spin on a balsamic hummus.
So, I roasted some tomatoes and garlic (I didn’t have red bell pepper on hand).
Oh mah gaaaaawd.
Best idea ever.
This stuff is everything I want in a hummus…
smooth, creamy, tangy, and
the perfect balance of salty and sweet.
I’m finished 😉
- 4 campari tomatoes, sliced in half lengthwise
- 2 large cloves of garlic
- extra-virgin olive oil for drizzling
- 1 15 oz. can no-salt added garbanzo beans, drained and rinsed
- 2 T. fig balsamic vinegar
- 2 T. tahini
- ¼ t. coarse sea salt, plus extra for topping (optional)
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Place the tomatoes and garlic on the baking sheet, drizzle with the olive oil and bake for 20-25 minutes or until lightly golden and the tomatoes should have a little golden "crust" on them.
- Let them cool slightly on the sheet.
- In a large food processor, process all of the ingredients together until a smooth, creamy, hummus forms.
- Top w/ a sprinkle of sea salt if preferred.
- Serve w/ pita chips and/or raw veggies.