Roasted Tomato Hummus

Roasted Tomato Hummus is the perfect appetizer or snack to make during the summer! It’s a great way to use up all of those juicy fresh garden tomatoes! Tomatoes and garlic are roasted until golden brown and soft then blended with a smooth creamy hummus. You will never want traditional hummus after making this roasted tomato hummus recipe!

Chickpeas are so filling and healthy for you! Check out my Classic Hummus Recipe and top it with a few Air Fryer Chickpeas for extra texture and crunch!

Roasted tomato hummus in a white bowl with a fresh tomato on top.

Loaded with oven-roasted tomatoes and garlic, along with chickpeas, tahini, olive oil, and lemon juice, this Roasted Tomato Hummus recipe is my new favorite snack! It’s rich, creamy, and slightly sweet thanks to the oven-roasted tomatoes. I love making this tomato hummus during the summer when I have a surplus of fresh tomatoes from the garden! We are always roasting up a batch of fresh tomatoes for either soups or sauces!

This homemade hummus recipe takes just a little longer than my tried and true classic hummus, but it is well worth the extra time! Prep just takes a few minutes and then the oven does the work for you. You could slow roast the tomatoes for hours, however, I found that roasting them at a higher temperature for 30 minutes gave me the results I was looking for. And it tastes amazing!

Serve this Roasted Tomato Hummus with your favorite crunchy snack! I like bagel chips, pita chips, tortilla chips, and freshly cut vegetables like carrot and cucumber sticks.

What you’ll need for this recipe

Roasted Tomatoes

  • Tomato: I used one large beefsteak tomato, chopped into smaller chunks. You can use any kind of tomatoes for this recipe. Use 2-3 medium-sized tomatoes and a couple of handfuls of cherry tomatoes.
  • Garlic: I added 5 cloves of garlic. I often add raw garlic straight into the hummus when blending it, however, as I was roasting the tomatoes anyway I decided to roast the garlic along with it. It tastes delicious!
  • Oil: Olive oil is perfect for this roasted tomato hummus recipe. I drizzle some on top at the end as well. It’s so good for you!

Hummus

  • Chickpeas: Canned chickpeas are my go-to. They’re much easier to use than dried ones because you don’t have to cook them. However, if you want to cook dried chickpeas first and use them in this recipe, it would taste amazing. This instant pot recipe is super easy to follow. You’ll need 100g of dried chickpeas per can, so 200g for this recipe. You can also substitute canned white or lima beans if desired.
  • Tahini: Tahini is like peanut butter made from sesame seeds. It makes the hummus smooth and rich. In fact, in a pinch, you can substitute peanut butter if needed.
  • Paprika: Paprika is slightly sweet and brightens the color of this hummus. Skip it if needed.
  • Lemon: Lemon juice adds tartness and acidity. It’s essential for any hummus recipe.
  • Water: Just to think out the hummus a little I added water. Add more or less to your own preference.
  • Garnish: For a burst of color and flavor, fresh chopped parsley or basil is the perfect garnish.

How to make Roasted Tomato Hummus

  • Step One: Preheat the oven to 425 degrees.
  • Step Two: Add tomatoes, garlic, and olive oil to a sheet tray. Sprinkle with salt and pepper and toss to combine.

Tomatoes, garlic, oil, and seasoning on a baking tray.

  • Step Three: Roast the tomatoes for 25 minutes then remove from the oven.

Roasted tomatoes, garlic, olive oil, and seasoning on a baking tray.

  • Step Three: Add drained chickpeas and tahini to a food processor fitted with the blade attachment. Blend on high for 1 minute or until the mixture is smooth.

Blended chickpeas in a food processor.

  • Step Four: Add in the roasted tomatoes and garlic, paprika, lemon juice, and water.
  • Step Five: Blend for another 30 seconds or until the mixture is smooth, creamy, and lump-free. Season with salt and pepper to taste.

Roasted Tomato Hummus in a food processor.

  • Serve: Roasted tomato hummus immediately with a drizzle of oil on top and fresh parsley or basil for garnish. Serve with your favorite chips, pitas, or veggies!

Roasted tomato hummus in a white bowl with a fresh tomatoes and bagel chips on top.

Tips for Success

  • If you don’t have time to roast tomatoes, you can substitute them with store-bought. Jarred (not canned) is ideal, like these ones from Divina.
  • Do you love red pepper hummus? Roast a red bell pepper instead of a tomato, or do half and half!
  • Add more garlic if you like super garlicky hummus!
  • Like a little spice? Throw in 1/2 teaspoon of red pepper flakes (or more!).
  • Other additions: Hummus is great because you can add ingredients to make it your own! I sometimes add a little greek yogurt or sour cream to make it creamier, substitute the tahini with peanut butter, and also toss in raw garlic instead of roasted. Start with 1 or 2 cloves – it can be powerful!
  • Store Roasted Tomato Hummus in an airtight container in the fridge for 3-4 days.
  • Freeze: Yes, you can even freeze hummus. Perfect for doubling or tripling the batch for later! I chill my hummus in the fridge before freezing it in an airtight container for up to 3 months. Thaw completely before consuming.

What to serve with Roasted Tomato Hummus

Do you remove seeds before roasting tomatoes?

There is no need to seed or peel the tomatoes before roasting them for this roasted tomato hummus recipe as we’ll be sticking them in the blender, however, if you’re making a roasted tomato sauce, it’s a good idea to peel and seed the tomatoes for better consistency in the sauce. Removing the seeds also reduced the amount of moisture in the tomatoes, therefore reducing the roasting time.

Hand dipping a bagel chip in roasted tomato hummus.

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Roasted Tomato Hummus

5 from 5 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Absolutely bursting with flavor, this Roasted Tomato Hummus will become your go-to in no time! Perfect for a quick and tasty snack, this easy hummus recipe is also perfect for a crowd. Serve with your favorite chips!

Ingredients

Roasted Tomatoes

  • 1 large tomato, chopped
  • 5 cloves garlic, peeled and smashed
  • 2 tbsp olive oil, plus more for drizzling on top
  • salt and pepper

Hummus

  • 2 (15.5 ounce) cans chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 tsp paprika
  • 1/2 whole lemon, juiced
  • 2 tbsp water
  • salt and pepper
  • fresh chopped parsley or basil for garnish

Instructions

Images:
  • Preheat oven to 425 degrees.
    Add tomatoes, garlic and olive oil to a sheet tray. Sprinkle with salt and pepper and toss to combine.
  • Roast the tomatoes for 25 minutes then remove from the oven.
  • Add drained chickpeas and tahini to a food processor fitted with the blade attachment.
    Blend on high for 1 minute or until the mixture is smooth.
  • Add in the roasted tomatoes and garlic, paprika, lemon juice and water.
  • Blend for another 30 seconds or until the mixture is smooth, creamy and lump free.
    Season with salt and pepper to taste.
  • Serve immediately with a drizzle of oil on top and fresh parsley or basil for garnish.
    Serve with your favorite chips, pitas or veggies!

Recipe Notes

  1. If you don't have time to roast tomatoes, you can substitute them with store-bought. Jarred (not canned) is ideal, like these ones from Divina.
  2. Do you love red pepper hummus? Roast a red bell pepper instead of a tomato, or do half and half!
  3. Add more garlic if you like super garlicky hummus!
  4. Like a little spice? Throw in 1/2 teaspoon of red pepper flakes (or more!).
  5. Other additions: Hummus is great because you can add ingredients to make it your own! I sometimes add a little greek yogurt or sour cream to make it creamier, substitute the tahini with peanut butter, and also toss in raw garlic instead of roasted. Start with 1 or 2 cloves - it can be powerful!
  6. Store Roasted Tomato Hummus in an airtight container in the fridge for 3-4 days.
  7. Freeze: Yes, you can even freeze hummus. Perfect for doubling or tripling the batch for later! I chill my hummus in the fridge before freezing it in an airtight container for up to 3 months. Thaw completely before consuming.
  8.  
Nutrition Facts
Roasted Tomato Hummus
Amount Per Serving
Calories 166 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Sodium 9mg0%
Potassium 196mg6%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 451IU9%
Vitamin C 8mg10%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: easy, Fire Roasted Tomatoes, Healthy, Hummus, quick, Summer

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Comments

  • Sandra

    Absolutely delicious recipe and will be making this again since my garden is overflowing with tomatoes! I’ve pinned this for later!

  • Deb

    Love that this is naturally vegan. Was so good we ate the whole batch in one sitting.

  • Amanda Wren-Grimwood

    What a great idea for the glut of tomatoes in the garden. Roasting them gives them such great flavour and this is the perfect summer dip!

  • Claudia Lamascolo

    Very flavorful and easy to make we just loved this will make it again for sure!

  • Sara

    I’ve been looking for a new hummus recipe… so glad I found this one. Can’t wait to try it with my garden tomatoes!

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