Roasted Chickpea and Tomato Hummus

 

Come As You Are by Nirvana

Probably my all-time favorite Nirvana song.  Acceptance.  Recognition.  You don't have to fix yourself up - caked with mud - and no worries that when you get here I'm gonna blow you away with secret expectations.  At least, that's what it's saying to me!  This recipe is about finding the less than perfects sitting around my kitchen and inviting them to make this beautiful dish.

During this global pandemic I don't think I'm alone

in finding myself scrounging around my 

kitchen, trying to figure out what I can make out of what's on hand.

Thankfully, this is a technique I've had to

resort to many times, especially during our

lean university years - all 13 of them!

I'm still in love with the "put it all in a pan

and roast it" craze.  I used it to make my White Bean and Chevrè Dip.

I wanted to use that methodology again but

just use what I had already.

But the beauty of this approach, though,

is that it's so open to substitutions.

I had some cherry tomatoes that, like me, are past their prime

yet still have something to offer.

I had part of a red onion in my fridge that had also 

seen better days but was still had life.

A sprig of rosemary that's almost bin worthy, but not yet.

And a bit of white wine left in the bottle, even sweet wine, I believe,

found a new purpose.

I've gotten into the habit of keeping different types

of cheeses on hand specifically for this way of preparing foods.

The huge log of store brand goat cheese helped add

the tang that you'd normally get from tahini.

And canned chickpeas.

I'd say they look ready to work together!

If you could smell how tasty the aroma is!

A quick stir and remove the rosemary.

Use as you would a hummus and spread on veggies or crackers or crostini.

Or use as a spread on sandwiches or a burger topping!

The tomatoes give it an orangish tinge - sort of

 like pimiento spread and it packs the tanginess of

a pimiento spread - but it's not!

Enjoy!

Roasted Chickpea and Tomato Hummus

makes 1 pint

1 can chickpeas (garbanzos)

cherry tomatoes

1/4 red onion, sliced

4 oz. goat cheese - or cheese of your choice

1 garlic clove, minced

olive oil

1/2 cup white wine

rosemary sprig, or any herb you have

black pepper

kosher or sea salt

Preheat oven to 400°.  Place chickpeas, tomatoes, onion, garlic, and rosemary sprig in a casserole dish and drizzle with olive oil, enough to coat everything nicely, and use your hands or a spoon and toss it all around.  Clear a spot in the center and add the block of goat cheese.  Drizzle some olive oil over the cheese as well as some black pepper.  Pour wine into dish around the cheese and onto the other ingredients.  Roast, uncovered, for 25 - 30 minutes, until there's a golden brown on the tomatoes, cheese, and chickpeas.  Remove and stir, picking out the rosemary sprig.  Let cool then add to a food processor.  Blitz on high, adding more olive oil, if needed to help with the consistency.  Season with kosher or sea salt to taste.  Store in fridge.