Heirloom Tomatoes with Basil Oil and Almond Hummus

• 1 1/2 cups whole raw almonds
• 3/4 cup olive oil, divided, plus extra for roasting the garlic and plating
• 1 clove garlic
• 2 tablespoons plus 2 teaspoons lemon juice
• 1/2 teaspoon kosher salt, plus more for seasoning the tomatoes
• Pinch Aleppo pepper
• 1/2 cup packed whole basil leaves
• 2 to 3 heirloom tomatoes, cut into wedges
• 2 teaspoons chopped basil leaves

Place the almonds in a bowl and cover with water. Soak overnight.

Preheat the oven to 350ºF. Place the garlic on a square of foil. Drizzle with a little olive oil. Wrap the garlic in the foil and roast until soft and fragrant, about 20 minutes.

Bring a medium pot of salted water to a boil. Prepare an ice bath. Add the whole basil leaves to the boiling water and cook for 10 seconds. Remove with a slotted spoon and immediately transfer to the ice bath. Let the basil cool for a few minutes, then remove and pat dry. Transfer to a blender. Add 1/4 cup olive oil and process until smooth. Transfer to a bowl and set aside.

In a blender or food processor, purée the almonds, roasted garlic, remaining 1/2 cup olive oil, lemon juice, salt, and Aleppo pepper. If the hummus seems too thick, add 1 tablespoon of cold water at a time and process until you have the desired consistency.

In a large bowl, toss the tomatoes with the chopped basil leaves and a little olive oil. Season with salt and pepper.

To serve, make pools or streaks of hummus on serving plates. Arrange the seasoned tomatoes over the hummus and garnish with basil oil.
Alternately, spoon the hummus onto a large serving plate. Arrange the seasoned tomatoes over the hummus and garnish with basil oil. Serve family style.