Tomato Rosemary Hummus Recipe

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Tomato Rosemary Hummus Recipe

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Crispy pita chips are the perfect accompaniment to a creamy hummus infused with the appealing tastes of tomato and rosemary.
Recommended: Homemade Snack Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + cooling

Ingredients

  • 1 medium onion, chopped
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Baked pita chips

Directions

In a large skillet, saute onion in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20-30 minutes or until light golden brown. Add garlic; cook 2 minutes longer.
Cool slightly. Transfer onion mixture to a food processor. Add the beans, tomato paste, rosemary, salt and pepper; cover and process until smooth. Serve with chips. Yield: 3 cups.
Originally published as Tomato Rosemary Hummus in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p42

Nutritional Facts

1/4 cup: 115 calories, 5g fat (0 saturated fat), 0 cholesterol, 199mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1 medium onion, chopped
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Baked pita chips
  1. In a large skillet, saute onion in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20-30 minutes or until light golden brown. Add garlic; cook 2 minutes longer.
  2. Cool slightly. Transfer onion mixture to a food processor. Add the beans, tomato paste, rosemary, salt and pepper; cover and process until smooth. Serve with chips. Yield: 3 cups.
Originally published as Tomato Rosemary Hummus in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p42

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