Roasted tomato and garlic borlotti beans hummus

Borlotti beans also known as cranberry beans are used in many classic Italian recipes, from stews to burgers.
The latest Degustabox included three tins of Cirio borlotti beans. I'm a big fan of Cirio tomato products, but didn't realise they have beans and lentils as well in their extensive range. Each tin contains 150g borlotti beans in water. They have been pre-cooked in steam and are ready to eat. You can add them to salads or ragu.

I recently bought a jar of tahini for making hummus, so decided I'll try making a hummus using borlotti beans as well as roasted tomatoes and garlic for extra flavour.

Roasted tomato and garlic borlotti beans hummus
Ingredients
250g tomatoes
2tbsp olive oil
a glug of soy sauce,
2tbsp balsamic vinegar
a dash of vodka (optional)
5 cloves of garlic
2 tins of Cirio Borlotti beans (150g each)
2 heaped tbsp tahini
sumac and a tablespoon of chopped pistachios for decoration

Place tomatoes in a small roasting dish, pour over the olive oil, soy sauce, balsamic vinegar and vodka, add the cloves of garlic. Place the roasting dish in the oven preheated to 180C for 25 minutes. Leave to cool before peeling the skins off the tomatoes and garlic.

Rinse the contents of two tins of borlotti beans and let all the water drain before placing the beans in a medium sized mixing bowl. Add the tomatoes and garlic. Add 1-2tbsp of the juice leftover from the roasting of tomatoes. Add tahini and season with salt. Using a hand blender, blitz the beans and tomatoes into hummus. Sprinkle hummus with a bit of sumac for colour (or use paprika instead) and add a few of chopped pistachios to decorate.
Serve with bread chips or bread sticks, as well as cucumber or carrot sticks.

Disclosure: I receive a monthly food subscription Degustabox for the purposes of testing and reviewing. All opinions are mine.