Confiting tomatoes at 200°F for 3 hours concentrates their glutamates into natural MSG, making hummus taste impossibly savory.
Confited Tomato Hummus
Dive into a velvety bowl of Confited Tomato Hummus that’s bursting with flavor! This delightful dip combines rich, slow-cooked tomatoes with tahini and a secret technique to ensure a luxuriously smooth texture. Perfect for spreading on pita or snacking with veggies, it’s a crowd-pleaser that will elevate your appetizer game!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- garlic from making the confited tomatoes
- confited tomatoes (240 ml)
🫙Pantry Staples(2)
- baking soda (2.5 ml)
- chickpeas (240 ml)
👨🍳 Instructions
- 1
Boil the chickpeas with baking soda to help the skins separate easily.
- 2
Peel the chickpeas to achieve a smoother hummus.
- 3
Blend the peeled chickpeas with confited tomatoes and the garlic from making the confited tomatoes until smooth.
💡 Pro Tips
- ✓Add 1 teaspoon of baking soda per cup of dried chickpeas when boiling because the alkaline environment breaks down pectin in the skins, making them slip off effortlessly and reducing blending time by 30%.technique1 tsp per cup chickpeas
- ✓Confit your tomatoes at 200-225°F for 2-3 hours until they shrink by 60% because slow dehydration concentrates umami compounds while the oil prevents oxidation of lycopene.timing200-225°F, 2-3 hours
- ✓Reserve the tomato confit oil and add it gradually during blending because the oil carries fat-soluble flavor compounds and creates emulsification for silky texture.technique
- ✓Blend chickpeas with ice water (not room temperature) in a 3:1 chickpea to water ratio because cold water prevents the starches from becoming gluey while creating the proper hydration for smooth texture.ingredient3:1 ratio, ice water
- ✓Use the confited garlic cloves instead of raw garlic because the Maillard reaction at confit temperatures creates sweet, nutty compounds that won't overpower the delicate tomato flavor.ingredient
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Confiting tomatoes at 200°F for 3 hours concentrates their glutamates into natural MSG, making hummus taste impossibly savory.
Confited Tomato Hummus
Dive into a velvety bowl of Confited Tomato Hummus that’s bursting with flavor! This delightful dip combines rich, slow-cooked tomatoes with tahini and a secret technique to ensure a luxuriously smooth texture. Perfect for spreading on pita or snacking with veggies, it’s a crowd-pleaser that will elevate your appetizer game!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- garlic from making the confited tomatoes
- confited tomatoes (240 ml)
🫙Pantry Staples(2)
- baking soda (2.5 ml)
- chickpeas (240 ml)
👨🍳 Instructions
- 1
Boil the chickpeas with baking soda to help the skins separate easily.
- 2
Peel the chickpeas to achieve a smoother hummus.
- 3
Blend the peeled chickpeas with confited tomatoes and the garlic from making the confited tomatoes until smooth.
💡 Pro Tips
- ✓Add 1 teaspoon of baking soda per cup of dried chickpeas when boiling because the alkaline environment breaks down pectin in the skins, making them slip off effortlessly and reducing blending time by 30%.technique1 tsp per cup chickpeas
- ✓Confit your tomatoes at 200-225°F for 2-3 hours until they shrink by 60% because slow dehydration concentrates umami compounds while the oil prevents oxidation of lycopene.timing200-225°F, 2-3 hours
- ✓Reserve the tomato confit oil and add it gradually during blending because the oil carries fat-soluble flavor compounds and creates emulsification for silky texture.technique
- ✓Blend chickpeas with ice water (not room temperature) in a 3:1 chickpea to water ratio because cold water prevents the starches from becoming gluey while creating the proper hydration for smooth texture.ingredient3:1 ratio, ice water
- ✓Use the confited garlic cloves instead of raw garlic because the Maillard reaction at confit temperatures creates sweet, nutty compounds that won't overpower the delicate tomato flavor.ingredient