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!

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.

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

• 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.

• 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.

• 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!

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

• Homemade Everything Bagel Chips
• Spicy Pita Chips
• Tortilla Chips
• Focaccia Bread
• With a side of veggies for dipping
• In Greek Hummus Phyllo Bites instead of regular hummus
• With Shawarma Chicken Recipe
• Falafel
• Smothered on gyros

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.

More easy dip recipes you will love

• Caramelized Onion Dip
• Warm French Onion Dip
• Baked BLT Dip
• 7 Layer Bean Dip
• Homemade Ranch Dip

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