Slow Roasted Tomato Hummus

Name: Slow Roasted Tomato Hummus
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 to 6 people
Ingredients: 2 pints cherry or grape tomatoes; 1 tablespoon olive oil; 1/2 tablespoon sugar; 1 garlic clove; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon dried thyme; 2 (14 ounce) cans chickpeas; 1 cup tahini paste; 2 garlic cloves; 1/2 whole lemon; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2/3 cup Slow roasted tomatoes; 2 to 3 tablespoons ice water; 1 to 2 tablespoons olive oil; fresh oregano; homemade pita

User Reviews

5.0

60 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
4 to 6 people
Course
Appetizer
Cuisine
American

Slow Roasted Tomato Hummus

Kian Mendoza

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Slow roasted tomato hummus is a creamy and savory spread that is perfect for dipping, sandwiches or wraps, salads and bowls of all kind!

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Ingredients

Servings

slow roasted tomatoes

2 pints cherry or grape tomatoes, halved
1 tablespoon olive oil
1/2 tablespoon sugar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme

hummus

2 (14 ounce) cans chickpeas, drained and rinsed, peeled if you wish
1 cup tahini paste
2 garlic cloves
1/2 whole lemon, juiced
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup Slow roasted tomatoes
2 to 3 tablespoons ice water
1 to 2 tablespoons olive oil, plus extra for drizzling
fresh oregano, for topping
homemade pita, for serving

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Instructions

slow roasted tomatoes

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, sugar, salt, thyme and toss well. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet. Remove and let them cool completely before adding to the hummus below!
P.S. These keep great in a sealed container in the fridge for a few days if you have extra!

hummus

Place the chickpeas, tahini, the lemon juice, garlic, salt and pepper in your food processor. Puree until the chickpeas break down and the mixture starts to come together (it probably won’t be smooth at this point!). Make sure to scrape the sides with a spatula. Blend in the tomatoes until combined.
Drizzle in the ice water. Blend it for a minute or two – just let it go! Once the water is in, the hummus should really start to get smooth – if you need a little more water, add it 1 tablespoon at a time. Drizzle in the olive oil. Taste and season with more salt and pepper if necessary.