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!
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!
Notes
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.