Monday, July 16, 2012

Truffle-Roasted Tomato Hummus

The #TomatoLove continues this week with tomato salsas and dips, and a 12-cup Cuisinart Food Processor!  Find out how to enter at the bottom of this post!  We all know that tomatoes are a key ingredient in most salsa, for which Ali and both have a love.  Don’t miss the salsa she is sharing today, this girl is brilliant.  Just wait and see!

Hummus has been on my brain lately.  Humus is so much a summer thing for me.  It’s so versatile, fairly healthy and super flavorful.  So I went about brainstorming some dip ideas for this week and, obviously, hummus is where I turned.

Roasted tomato hummus, to be exact.  Yes, it’ 100 degrees and yes, turning on the oven to roast tomatoes is 100% worth it, especially when they are roasted in truffle oil.  I have a deep affection for truffle oil.  I don’t buy it very often because it’s pricey, but every now and then, for a treat it is so worth every penny.  And you will not believe what it adds to the tomatoes and to the hummus.  It’s hard to describe the flavor of truffle oil but it’s very savory and has a “clean” taste to me.  It paired so perfectly with the sweet tomatoes.  I toasted up some fresh pita bread to serve with this hummus and definitely ate it for lunch yesterday.

I used organic grape tomatoes, from Trader Joe’s, in this recipe and they were fantastic.  I love the packages with red and yellow tomatoes, yellow is my favorite!  And Trader Joe’s has signed the Fair Food Pledge establishes a zero-tolerance policy for slavery, child labor, etc. on tomato farms.  I am pledging to only buy my tomatoes directly from farmers, or from grocery stores which have signed this pledge.  You can learn more by visiting the Recipe for Change website.  You can take action by encouraging your local grocery store chains to sign the pledge as well!

PrintPrint Recipe

Truffle-Roasted Tomato Hummus

Yield: 2 cups hummus

Total Time: 3 hours 15 minutes (includes roasting time)

Sweet grape tomatoes, roasted in truffle oil, with garlic, and then processed with traditional hummus ingredients.


for the truffle-roasted tomatoes:
1 pound (about 2 cups) grape tomatoes, halved
1 head garlic, peeled
2 Tbs. truffle oil
1 Tbs. olive oil
1/2 tsp. salt
1/2 tsp. pepper

for the hummus:
1 recipe truffle-roasted tomatoes, recipe above
1 can garbanzo beans
2 Tbs. tahini
2 Tbs. lemon juice
salt and pepper to taste
1-2 Tbs. olive oil, if necessary


To roast the tomatoes, preheat the oven to 400 degrees. Place the halved tomatoes and garlic in a large bowl and toss with truffle oil, olive oil, salt and pepper.

Transfer to a large rimmed baking sheet and spread into a thin layer. Roast for 15-20 minutes until the tomatoes are soft and the garlic is very fragrant.

While the tomatoes and garlic are roasting, drain and rinse the garbanzo beans allowing them to drain of excess water.

Remove from oven and, using a slotted spoon, remove the roasted tomatoes and garlic, leaving the liquid on the baking sheet. Set the baking sheet aside and place into a food processor.
Process the tomatoes until smooth. Add the garbanzo beans, tahini and lemon juice and process until smooth. Stream in the remaining oil from the roasted tomatoes and garlic until blended. Add olive oil, one tablespoon full at a time if hummus is too thick.

Cassie's Notes:
I used a mixture of red and yellow grape tomatoes, because they were on sale and I loved the colors. Use whatever you can find. This would also work beautifully with cherry tomatoes, or roma tomatoes.

If you don't have any truffle oil, or can't find it, just substitute olive oil. I usually buy truffle oil at Whole Foods, but it can be found at lots of grocery stores, and online. It can be pricey, so feel free to buy "truffle-flavored" oil, which will give you a very similar flavor at a much more affordable cost.

Now about this food processor, which is valued at $259, is one of Cuisinart’s most advanced food processors.  First let me say that, before receiving this food processor from Cuisinart, I only had a small 4-cup prep food processor, which I ruined while making homemade almond butter a few months ago.  So I was so excited to finally be able to make a big batch of hummus!  This thing is quite a powerhouse.  And even better, it’s a quiet powerhouse and it makes chopping food look completely effortless!

The large bowl has a capacity of 12 cups but the processor also comes with a 4-cup nested bowl, and both bowls have pouring spouts and measurement markings.  It has three blades and two discs, with which the capabilities are endless!  It’s a little bit heavy (21 pounds) but it’s extremely sturdy and I can’t wait to use it more! Be sure to check it out, as well as other amazing Cuisinart products on their website.


This giveaway is now closed. Congratulations to Samantha, winner of the Cuisinart Food Processor, who shared Tomato Mango Salsa!


Get your tomato salad recipes ready for next week!

Disclaimer: This giveaway is being sponsored by Cuisinart.  I was provided a 12-cup food processor to review for this giveaway, as always, my opinions are 100% my own.  This giveaway will be open until Sunday, July 22.  The prize winner will be chosen at random using  The winner will be notified and will have three days to respond before another winner is chosen.    Contest is open to US residents only.  For my full site disclosure, click here.  This post contains affiliate links.


68 Responses to “Truffle-Roasted Tomato Hummus”

  1. #
    Valerie @ From Valerie's Kitchen — July 21, 2012 @ 6:03 pm

    I linked my Feta Bruschetta!

  2. #
    Valerie @ From Valerie's Kitchen — July 21, 2012 @ 6:03 pm

    I tweeted the giveaway.

  3. #
    Valerie @ From Valerie's Kitchen — July 21, 2012 @ 6:04 pm

    I Pinned the post to both my giveaway board and my appetizer board – Yum!

  4. #
    Cathy Armour — July 21, 2012 @ 6:26 pm

    Garden Salsa

    2 large tomatoes, quartered
    1 small onion, white
    1/2 – 3/4 c. cilantro
    two cloves of garlic, minced
    1 T of lime
    1 or 2 jalepenos with seeds – halved.

    Pulse in food processor. Chill. Serve.

  5. #
    Cathy Armour — July 21, 2012 @ 6:28 pm

    I tweeted the contest.

  6. #
    Cathy Armour — July 21, 2012 @ 6:55 pm

    I posted my photo with #TomatoLove to Instagram! Thanks.

  7. #
    domestic diva — July 21, 2012 @ 9:15 pm

    I love bruchetta:
    fresh bread topped with a fresh mozarella cheese slice and a fresh tomato slice. Top that with some fresh basil.


  8. #
    Kristina S — July 23, 2012 @ 5:36 pm

    I pinned this

  9. #
    Kristina S — July 23, 2012 @ 5:41 pm

    Tomermelon Skewers
    1/4 cup balsamic vinegar
    1/4 cup sugar
    1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes
    32 small basil leaves (or torn larger leaves)
    16 cherry tomatoes, halved
    2 tablespoons extra-virgin olive oil
    Kosher salt
    Simmer sugar and vinegar until sugar is dissolved.
    Alternate fruit and basil on skewers and then drizzle with sauce.


  1. Pingback: Caprese Couscous Salad in Tomato Cups | Bake Your Day

  2. Pingback: Tomato Love Finale & Recipe Roundup

  3. Pingback: Brown Butter Sage Hummus & And The Web's Top Ten Hummus Recipes - Domestic Fits

  4. Pingback: Last-Minute Party Dips | Bake Your Day

Leave a Comment