Roasted Tomato Basil White Bean Hummus

 

How was your weekend??? Mine was absolutely glorious. As I told you on Saturday, this was the first weekend of my winter break from school (#teacherlife) AND it was also Nate’s first weekend free of law school finals! He’s been studying like a crazy person for, well, a month, so it was SO wonderful finally having a lazy weekend together— watching movies, going for walks, hanging out with friends, endless amounts of football, and EATING THIS AMAZING DIP!

I actually had another post planned for today but I immediately replaced it with this recipe because it was just TOO amazing to put on hold! Warm, savory, garlic-y hummus loaded with roasted Roma tomatoes and massive amounts of fresh basil— what more could you ask for in a dip?? And if that’s not amazing enough, we topped it on crispy slices of fresh french bread for the perfect crunchy creamy bite. Ahhhhh perfection!

 

Roasted Tomato Basil White Bean Hummus // pumpkin & peanut butter {vegan, gluten free}

 

I’ve been a tomato-basil fanatic since… well, forever. One of my favorite go-to recipes to this day is still this simple, flavorful Roasted Tomato Basil Pesto— which also happens to be one of the first recipes I posted on this blog. And come on, who doesn’t think bruschetta is the best thing that ever happened to bread?? It’s definitely the ultimate crowd pleaser.

And being a vegetarian, I’m also a HUGE hummus fanatic. It’s an absolute staple in our fridge. Like, we’re more likely to have a tub of hummus on hand than a bottle of ketchup. Sad, but true.

So why not combine these two delicious flavors into one mouth-watering dip? And just in time for the holidays! Talk about the perfect Christmas appetizer (just look at those colors)!

 

Roasted Tomato Basil White Bean Hummus // pumpkin & peanut butter {vegan, gluten free}

Roasted Tomato Basil White Bean Hummus // pumpkin & peanut butter {vegan, gluten free}

 

Did I mention we’re having a bit of a different Christmas this year? We usually split our Christmas break between Nate’s parents in Rochester and mine in Atlanta, but this year we came up with the genius plan of bringing our families all together… in Florida! Yep! Nate and I are road tripping down to Orlando to meet BOTH of our families for Christmas, spending two days in Charleston, SC on the way for a little adventure just the two of us.

Yes, we’re totally being 6-years-old again and going to Disney World and Universal (I’m a suuurrrious Harry Potter fanatic). Between the parks, the sunshine, and three talented chefs in the kitchen, I’m sure this is going to be a holiday to remember!

What are your plans for the holidays? Traveling? Staying in town? Oh, do tell!

Regardless, you need to be making this dip. It’s a little Merry Christmas from my table to yours 🙂

 

Roasted Tomato Basil White Bean Hummus // pumpkin & peanut butter {vegan, gluten free}

Roasted Tomato Basil White Bean Hummus // pumpkin & peanut butter {vegan, gluten free}

Roasted Tomato Basil White Bean Hummus

Serves 8-12
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Snack

Ingredients

  • 4 roma tomatoes, halved
  • 1 tablespoon olive oil
  • salt and pepper
  • 4 garlic cloves
  • 1/4 cup fresh basil leaves
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 can cannellini beans, drained and rinsed

Directions

Step 1
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. place tomatoes on parchment paper, seeds facing up. Drizzle with olive oil and sprinkle with salt and pepper, then roast for one hour.
Step 2
Once tomatoes are roasted, add them to a food processor with fresh basil leaves, garlic, olive oil, salt, and pepper. Puree for 1 minute, or until basil leaves are chopped into small bits. Add in the cannelloni beans and puree for another minute until smooth.

Roasted Tomato Basil White Bean Hummus // pumpkin & peanut butter {vegan, gluten free}

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

6 Comments

  1. Hey! Harry Potter fan! That makes my day, I am always happy to meet one! The people around think I am insane having read the books every year since they first came up and having seen the movies about a million times. But I know there are other people out there who understand. 🙂 And I love bean hummus, I normally only make it with lots of garlic but the tomatoes sound great. Merry Christmas and have fun in Florida!

    • haha I totally understand! I just read the whole series again to prep for the parks 😉 Merry Christmas to you too!

    • It definitely a perk of still working in schools! And yes— it’s SO yummy! I totally recommend 🙂

  2. yum! roasted tomatoes are the BEST. does the basil turn color or make the dip turn color if it sits for a day or so?

    • You know, I couldn’t tell you the answer to that because every time I’ve made it, we’ve eaten it all in one day! I don’t think it would for a day or so…

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