Remember that movie Under the Tuscan Sun? Well, maybe or maybe not a great movie, that’s for you to decide. Back in 2003, it made me fall in love with Tuscany, or the idea of what Italian countryside life is like. Truthfully, I don’t think my romantic idealism of Tuscany is all that far off. When we took a day trip to San Remo on our honeymoon, it showed me how quaint and lovely Italian cities and the countryside that surrounds them are. A slow life, a life with passion and beauty is yours for the taking in the Italian countryside.
I made this roasted tomato garlic hummus and it made me want to be in Tuscany in a villa, under the Tuscan sun, where I’d have a huge garden with my own fresh San Marzano tomatoes and drink local Chianti at night. Japan’s nice though. I suppose some part of me still has a somewhat romantic picture of areas in Japan that are truly spiritual places of beauty and nature. Most of those places are up in mainland Japan, not down in Okinawa where we fight huge spiders and typhoons regularly.
Roasting garlic and tomatoes truly brings out their flavor. I clearly need to do it more often because this hummus was goooood. Don’t be intimidated by roasting garlic. I promise it’s a cinch. Try to make it look like my photo and you’re good to go.
- 2 cups grape tomatoes
- 2 garlic bulbs
- 1 Tablespoon olive oil, divided
- 1 teaspoon kosher salt, divided
- ⅛ teaspoon black pepper
- ⅔ cup grated Parmesan cheese
- 3 Tablespoons tahini
- 3 ½ Tablespoons fresh squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1 (15-ounce) can unsalted chickpeas, rinsed and drained
- Salt, pepper
- Basil, pine nuts, olive oil, and parmesan to garnish
- Preheat oven to 400F.
- Roast tomatoes and garlic: Toss 2 cups grape tomatoes with ½ Tablespoon olive oil and ½ teaspoon salt. Take a piece of foil, cut off top of garlic bulbs ¼ inch down so that garlic is exposed and peel off excess garlic peel. Drizzle ½ Tablespoon olive oil over top of garlic. On a baking sheet, roast tomatoes and garlic. Tomatoes will be done at about 20 minutes, remove from baking sheet and place in bowl to cook. Continue to cook garlic another 10-20 minutes until golden brown. Cool and remove garlic cloves from bulb by squeezing gently.
- Place roasted garlic, roasted tomatoes, grated Parmesan, tahini, lemon juice, extra virgin olive oil, chickpeas, ⅛ teaspoon pepper and ½ teaspoon salt in blender. Puree, scrape down sides and puree again until desired consistency. Taste and adjust lemon juice and salt to your taste.
- Serve and garnish with basil chiffonade, pine nuts, olive oil, and parmesan cheese.