Wednesday, November 14, 2007

Roasted Tomato Bean Dip

After perusing recipes all day at work yesterday I couldn't help myself but purchase a few extra ingredients at the grocery store last night. Especially when I saw the gorgeous red vine-ripened tomatoes in the produce section which would be perfect for this recipe I saw on Fat Free Vegan.

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

1 comment:

K.S. said...

do you puree up the tomatoes too?