Roasted Tomato Basil White Bean Hummus

• Vegan
• Gluten free

• Produce

  • 1/4 cup Basil, fresh leaves
  • 1 can Cannellini beans
  • 4 Garlic cloves
  • 4 Roma tomatoes

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on pumpkinandpeanutbutter.com

Ingredients

• 4 roma tomatoes, halved
• 1 tablespoon olive oil
• salt and pepper
• 4 garlic cloves
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• salt and pepper
• 1 can cannellini beans, drained and rinsed

Directions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper. place tomatoes on parchment paper, seeds facing up. Drizzle with olive oil and sprinkle with salt and pepper, then roast for one hour.
• Once tomatoes are roasted, add them to a food processor with fresh basil leaves, garlic, olive oil, salt, and pepper. Puree for 1 minute, or until basil leaves are chopped into small bits. Add in the cannelloni beans and puree for another minute until smooth.