Slow Roasted Tomato Hummus


1/2 cup slow roasted tomatoes
1 can garbanzos
2 T garlic puree
1/4 cup tahini sauce
2-3 T fresh lemon juice (start with 2 T and taste)
2 T olive oil, plus more for drizzling on finished hummus if desired
1/4 cup water
1/2 tsp. sea salt, or to taste
Sumac for sprinkling on finished hummus

Drain garbanzos into colander, then rinse well with cold water until no more foam appears. Leave beans in colander to continue draining.

In bowl of food processor fitted with steel blade, place tomatoes and garlic. Process about 30 seconds. Add drained beans, process about 1-2 minutes, until beans and tomatoes are completely blended together.

Add tahini sauce, 2 T lemon juice, olive oil, and half the water and process 30 seconds to one minute more, until all ingredients are well blended. Check the thickness and see if you want to use the other 2 tablespoons of water. Taste to decide whether to add more lemon juice and salt, add if desired and process a few seconds more.

This will keep in the refrigerator for several weeks if it's in a container with a tight lid. Serve with pita bread, lavash, crackers, celery sticks, carrots, or red pepper strips.