Quick & Easy Roasted Tomato Hummus
by Amanda Keefer
Craving a healthy and flavorful snack or appetizer? Look no further than this Quick & Easy Roasted Tomato Hummus! This recipe takes the classic chickpea dip to a whole new level by adding the sweetness and depth of roasted tomatoes.
This Easy Roasted Tomato Hummus is a huge hit with the whole family. Tomatoes add such a great flavor to a basic hummus recipe, and fresh thyme and shaved parmesan cheese top it all off. It’s perfect for pairing with veggies that your little ones may not eat on their own (a total mom-win!).
It’s incredibly simple to make and requires minimal ingredients, making it perfect for busy weeknights or impromptu gatherings. Imagine the vibrant red hue of the hummus, the tantalizing aroma of roasted garlic, and the smooth, creamy texture – it’s a feast for the senses! Plus, it’s packed with nutrients, making it a guilt-free indulgence you can enjoy anytime.
Roasted Tomato Hummus Serving Suggestions
Serve your Roasted Tomato Hummus with pita bread, fresh vegetables, or crackers for a delicious and healthy snack. It also makes a fantastic spread for sandwiches or wraps. This recipe is so versatile and easy to customize – feel free to add other roasted vegetables like bell peppers or eggplant for a unique twist! Enjoy!
We recommend reviewing other options for prepping your tomatoes or roasted veggies.
Feel great about making this recipe! Not only are you creating something delicious, but you’re also supporting a cause. This post, along with others that feature our amazing brand partners, helps fund donations to Feeding America food banks. In 2023, an estimated 47 million people—about 1 in 7 Americans—faced food insecurity, according to Feeding America. Healthy Family Project has provided 22 million meals through our partnerships since 2014. Your visit helps sustain these donations, and we truly appreciate your support! Disclosure: This post is sponsored by Village Farms. All opinions are our own.
Quick & Easy Roasted Tomato Hummus
Ingredients
- 1 10 oz tomatoes
- 1 1/2 tablespoons olive oil divided
- 1 15 oz. can no-salt-added chickpeas, rinsed, drained
- 3 tablespoons water
- 2 cloves garlic
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Instructions
- Pre-heat oven to 400F.
- Spread tomatoes in an even layer on rimmed baking sheet. Drizzle with ½ Tbsp. oil and toss to coat. Roast in oven 30 minutes. Remove and let cool 10 minutes.
- Combine 1 Tbsp. oil, chickpeas, water, garlic, tahini, lemon juice, salt and pepper in a large capacity food processor or blender. Blend until smooth. Add cooled tomatoes and blend until smooth. If hummus is too thick, add a little more water or oil to thin it out.
- Transfer to serving dish and serve with cut veggies.
