This post was last updated on November 30th, 2014 at 12:31 pm
How handy that hummus has become a comfort food in this home! It’s simple to make, it stores well for several days, travels wonderfully, and is so adaptable to different seasonings. It could become a regular stand-by in your kitchen too.
If you have tried cooking with tomato powder, you already know how beautifully it captures the flavor of summer tomatoes, so why not a hummus that includes tomato powder? In the dead of winter when summer seems a far off dream, you can serve up this rose-colored warm-to-hot hummus to dispel the gloom.
Our tomato powder came from grinding up our dehydrated garden tomatoes. You may want to save some of your own garden tomatoes for this. See how easy it is to make yourself (here). Of course, you could find tomato powder for sale online. Once you get the hang of using it, you will not want to run out!
The following recipe makes a smooth, creamy hummus. If you like more texture, reserve 1 cup of the cooked beans. Crush them with a fork and add to the finished hummus. Either way, you get a super hummus!
Spicy Tomato Hummus Ingredients
- 1 heaping cup dried garbanzo beans
- 1 quart chicken broth (or vegetable broth)
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1 cup tahini paste
- 4 tablespoons fresh lemon juice
- 5 cloves garlic, finely minced
- 1/2 cup tomato powder
- 1 teaspoon smoked paprika
- 1/2 – 1 teaspoon cayenne pepper or 1 tablespoon homemade hot sauce
- 6-8 tablespoons ice water
Spicy Tomato Hummus Steps
- Soak the beans overnight. Drain and rinse.
- Place the beans in a medium soup pot and pour on the broth. Add more broth or water to bring the liquid to a good inch above the beans.
- Bring to a boil over medium heat. Skim off any foam or floating skins.
- Turn the heat to simmer and add the salt and olive oil.
- Cook until the beans are soft enough to squish when you squeeze them. You may need to add a bit more liquid before the beans are cooked through. This could take between 30 minutes and 90 minutes depending on a number of factors (e.g. your elevation and the age of the beans).
- Drain the cooked beans, saving the broth for soup or another recipe. It’s loaded with nutrients.
- Place the garbanzos in the bowl of a large food processor. Add the tahini, lemon juice, garlic, tomato powder, and smoked paprika.
- Process until you have a thick paste. Slowly add ice water until the hummus reaches your desired consistency.
- Add the cayenne pepper or hot sauce a little at a time, tasting for heat.
- To serve, pile the hummus in a bowl, drizzle with olive oil, and garnish with parsley or cilantro.
Refrigerate leftovers in a container with a tight-fitting lid. It will keep nicely for about 4 days.