Roasted Tomato Bean Dip
3 large tomatoes or 4 medium
2 tsp minced garlic (divided)
freshly ground black pepper and dried oregano
1 1/2 cups cooked chickpeas, drained
2 tsp. white balsamic vinegar (or lemon juice)
10-12 large leaves fresh basil
Preheat the oven to 400 F. Slice the tomatoes into 1/2-inch slices and place them in a large, oiled baking dish in a single layer. Sprinkle each slice with garlic, using only half of the garlic. Add a sprinkling of black pepper, oregano, and salt to the top of each slice, drizzle with olive oil. Bake until tomatoes are soft, approximately 30 minutes.
Place the remaining garlic into the food processor along with the chickpeas, vinegar, and roasted tomatoes. Blend well. Add the basil leaves, and blend again. Serve chilled with vegetables or tortilla chips for dipping. Also makes a good sandwich spread.
Today in the lunchbox:
- Moroccan Couscous with leftover chicken
- Tortilla Chips and Roasted Tomato Bean Dip
- Gala Apple
- Kashi Granola Bar - Honey, Almond, Flax Seed
- 1/2 cup yogurt with 2 tsp flax seed, 1 tsp sweetened chestnut
- Tortilla Chips and Roasted Tomato Bean Dip
1 comment:
do you puree up the tomatoes too?
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