Best 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.