roasted tomato-basil hummus.

i've been getting seconds from the farmers' market lately to take advantage of the quickly-waning summer season's bounty at a good price. this week, i roasted tomatoes in the oven (super easy: halve tomatoes, place on baking sheet and roast at 200° overnight) and pondered on what to do with them. when a houseguest came a'callin', i knew i'd use some of them up. for a quick snackie, i made roasted tomato-basil hummus, loosely based on (and inspired by) the sun-dried tomato version at 28 cooks.

roasted tomato-basil hummus
2 cups cooked garbanzo beans
5 tbsp. olive oil
5 large leaves, or about 1/4 cup of fresh basil
4 tsp. fresh lemon juice
1 tsp. tahini
2 garlic cloves
1/2 cup roasted tomatoes
1/2 tsp. sea salt
1/4 tsp. freshly-ground black pepper
1/4 tsp. crushed red pepper

add all ingredients to food processor and purée until smooth. if it looks too chunky, add more oil and process again. serve with crusty bread and (of course) red wine.

[for giao, who sweetly requested more posts on cooking.]