I love these two variations of classic hummus.
ROASTED TOMATO HUMMUS WITH PECORINO AND THYME
Combine 2 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 (15-ounce) can rinsed and drained chickpeas, 1/2 teaspoon salt, 3 tablespoons water and 1 garlic clove in the bowl of a food processor, process until smooth.
Heat oven to 400F. Toss 1/2 cup cherry tomatoes with 2 teaspoons olive oil, season with salt and pepper, spread in an even layer on a rimmed baking sheet. Bake for 20 minutes, or until blistered, cool 10 minutes. Add tomatoes to food processor with chickpea mixture, process until smooth. Top hummus with sliced cherry tomatoes, grated pecorino romano cheese and 1 teaspoon of chopped fresh thyme.
Recipe adapted from Cooking Light, April 2015
1 cup frozen green peas
1 cup chickpeas
1/4 cup fresh mint leaves
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/4 teaspoon ground cumin
ground black pepper
crushed red pepper flakes
Cook peas in a pot of boiling, salted water until tender, about 2 minutes. Transfer the peas to a food processor. Add the chickpeas, mint, tahini, lemon juice, garlic, and cumin and process until smooth. Season to taste with salt, black pepper and red pepper flakes.
Recipe adapted from The Arkansas Democrat Gazette, April 2014