I was never a very big fan of tomatoes, but I love roasted tomatoes so much I make them by the bucketful. They’re so simple to prepare and absolutely worth the wait while they slowly char in the oven. Paired with fresh basil… mmf, tastebud heaven. This Roasted Tomato Hummus uses a base of cauliflower instead of chickpeas for a dish that’s Paleo-friendly. But if you eat legumes, you can by all means make this with chickpeas instead of cauliflower. Three to three-and-a-half cups (about two cans) should work out just fine; skip the part where you add cauliflower to the oven and just throw the chickpeas in the food processor with the tomatoes at the end. Mine’s pictured with some gluten-free bagel chips my husband insisted on trying, but I prefer my hummus with vegetables like celery, carrots, cucumber, bell peppers, plantain chips, sweet potato chips, and the crisp parts of lettuce leaves. In fact, pretty much any veggie you might have lying around and don’t know what else to do with can make a great vehicle for hummus!
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