Elevate your hummus experience with roasted garlic and savory, oven-roasted cherry tomatoes. This recipe features a patient, low-temperature roasting method that combines garlic and tomatoes in olive oil, resulting in tender, caramelized garlic and sweet, jammy tomatoes. The infusion of lemon peel and fresh oregano adds a delightful aroma, rounding off the flavor profile beautifully.
To prepare, start by roasting whole garlic heads and cherry tomatoes slowly in the oven. The garlic will become exceptionally tender, almost like butter, perfect for blending with chickpeas and tahini to create a rich hummus base. Reserve part of the garlic to use as a garnish alongside the tomatoes.
Don’t discard the leftover confit oil. It’s a flavorful addition to salads, grains, veggies, pasta, pizza, or simply as a delicious dip for bread or pizza crusts. This flavorful creation, developed by Melissa Gray, is not only a treat for the taste buds but also a delight to prepare.
To make the hummus, you’ll need garlic heads, cherry tomatoes, lemon peel, fresh oregano, kosher salt, extra-virgin olive oil, chickpeas, and tahini. After carefully preparing these ingredients, bake the mixture until everything is tender and aromatic.
For serving, blend chickpeas with part of the garlic, lemon juice, and some oil until smooth. Add water for desired consistency. Transfer the hummus to a bowl, and top with the remaining roasted garlic and tomatoes. Garnish as desired with za’atar and oregano leaves.
Preparation in advance is easy: simply refrigerate the hummus and toppings separately for up to three days. Allow to come to room temperature before serving for best results.
