Roasted Tomato Hummus

Roasted tomatoes are summers version of natures candy. I simply can’t get enough of tomatoes during the summer, between getting them from my grandma’s garden to stocking up at the farmers market the recipes are never ending. Which in part is a great thing for all of us!

To roast the tomatoes I simply cut them in half and place on a foil lined baking sheet. Season each one with salt, pepper, thinly sliced garlic and fresh thyme leaves. Then drizzle them with olive oil and balsamic vinegar. Slowly roast at 300 degrees F for 1 1/2 to 2 hours.

To serve these beauties I made a basic hummus with chickpeas, cumin, lemon zest and juice, garlic, salt and pepper. Blend all the deliciousness in a food processor or blender and adjust seasoning to your preference. Place hummus in a large bowl and create a well  to pour the tomatoes in the center. Bon Appetit!!

Roasted Tomato Hummus
Recipe type: Appetizer
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Sweet and Savory roasted tomato Hummus
  • 2 lbs heirloom tomatoes, cut in half
  • 3 garlic cloves , thinly sliced
  • 1 tbsp fresh thyme leaves
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt and pepper
  • 1 can chickpeas, drained
  • 1 tbsp lemon zest
  • ½ lemon juiced
  • 1 tsp cumin
  • 2 cloves garlic, peeled and smashed
  • salt and pepper
  1. Tomatoes
  2. Heat oven 300'F. Place tomatoes on foil lined baking sheet, season with salt and pepper. Scatter garlic slices and thyme leaves over tomatoes and drizzle with oil and vinegar. Bake in oven 1½ to 2 hours.
  3. Hummus
  4. Place all ingredients in food processor or blender and mix until smooth and creamy. Adjust seasoning if needed.