Ingredients:

  • 4 medium Roma Tomatoes, halved or quartered
  • 3 cloves Garlic, peeled
  • 2 tablespoons Extra Virgin Olive Oil (for roasting)
  • 1/2 teaspoon Dried Oregano
  • Sea Salt & Freshly Ground Black Pepper, to taste
  • 1 standard 15-ounce can Chickpeas, drained and rinsed (reserve liquid)
  • 1/4 cup Tahini (runny)
  • 2 tablespoons Fresh Lemon Juice
  • 2 - 4 tablespoons Ice Water or Reserved Chickpea Liquid (aquafaba)
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Salt
  • 1/2 cup Fresh Basil Leaves, packed, plus extra for garnish
  • 1 tablespoon Extra Virgin Olive Oil (for blending)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes and whole garlic cloves with 2 tbsp EVOO, oregano, salt, and pepper on a baking sheet. Roast for 35-40 minutes until tomatoes are softened and slightly caramelised. Let cool slightly.
  2. Once cool enough to handle, squeeze the soft, roasted garlic pulp out of its skins. Reserve the roasted tomato juices.
  3. In the food processor, combine the tahini and lemon juice. Process for 1 minute until the mixture thickens and lightens in colour. Scrape down the sides.
  4. Add the drained chickpeas, ground cumin, and salt to the processor. Process for 1 minute. Scrape down.
  5. While the machine is running, slowly drizzle in 2-4 tablespoons of ice water or aquafaba until the mixture becomes smooth. Next, add the roasted garlic pulp and 1 tablespoon of the reserved tomato roasting juices. Process until very smooth (about 2 minutes).
  6. Add the packed fresh basil and the roasted tomatoes (avoiding excessive excess liquid unless needed for texture). Pulse until the basil is incorporated and the mixture turns a lovely pale pink/orange hue.
  7. Check the texture. If too thick, add more reserved tomato juices or ice water, one tablespoon at a time, until perfectly smooth. Taste and adjust seasoning (salt, lemon).
  8. Transfer hummus to a serving bowl. Create a swirl pattern using the back of a spoon. Drizzle generously with high-quality EVOO and garnish with fresh basil leaves and black pepper.