Once you have made fresh hummus, you won't go back! It's very easy to make, delicious, and a completely different flavor than store-bought hummus. With late summer tomatoes perfectly ripe, this Hummus with Vine Roasted Tomatoes is a great snack or side for any meal!
This is delicious served with Sourdough Discard Naan. If you're looking for a few other hummus recipes, check out this Lemon Dill Hummus and this Roasted Beet Hummus.
Ingredients
There are only a few things you need to bring this dish together. And of course, the tomatoes are the star of the show!
- Tahini: tahini is a sesame seed paste. It comes in many different flavors and varieties, but you want plain tahini here. This is also a good place to use a good quality option - the taste will be better!
- Garlic cloves: I always prefer to use whole garlic rather than pre-minced garlic. There is just so much more flavor! Plus, you're putting it in a food processor, so you don't even need to do any chopping.
- Lemon juice: Always needed for a good hummus and of course, fresh is best.
- Chickpeas: make sure to rinse and drain them before using.
- Tomatoes on the vine: Do they have to be on the vine? No. But are they really beautiful that way? Yes, definitely. Cherry tomatoes or other small tomatoes of your choosing would also work well here.
- A few pantry staples including olive oil, salt and cumin.
- Your favorite toppings. I like to use olive oil, roasted pine nuts, salt and pepper. Of course, I love a flaky sea salt like Maldon Salt for finishing.
See full recipe below for detailed directions.
Instructions
There are just a few steps to this recipe, and you'll be ready to snack in no time!
Place your tomatoes on the vine in a small baking dish (a baking sheet works well, too). Drizzle with olive oil, salt and pepper. Bake for 10-15 minutes.
Combine all ingredients except for the chickpeas in a food processor. Pulse to create a smooth paste.
Add the rinsed chickpeas then pulse until you've reached your desired consistency. This is all about personal preference!
Spread hummus in a low bowl, then top with roasted tomatoes on the vine. Drizzle with additional olive oil, roasted pine nuts, salt and pepper.
Hint: The texture of your hummus is all about personal preference. For this recipe, I wanted a really smooth hummus, so let mine mix in the food processor for about 4-5 minutes.
Equipment
You will need a food processor to make this recipe (I use a Cuisinart 14-Cup Food Processor). You could potentially make this in a high-speed blender, but I can't honestly say how well that would work as I haven't tried it.
Other than that, you'll need some kind of baking sheet or dish for your tomatoes (I used a small Staub Baking Dish), and a strainer to rinse your chickpeas.
Storage
Hummus is a great thing to make in advance if you're hosting a crowd, or if you want to have it on hand for snacking during the week. Keep your hummus in an airtight container in the refrigerator for up to 5-7 days.
Keep in mind the roasted pine nuts will lose their crunch in the fridge, and any olive oil you've drizzled on top will firm up. If I'm serving hummus from the fridge, I like to give it a quick stir (and a fresh swirl!), then an extra drizzle of your chosen toppings. It'll be like new!
Top tip
Hummus recipes are very customizable. Do you like to taste more garlic, or more lemon juice? Do you want to add a bit of a spicy kick? Feel free to tweak the ingredients to suit your tastebuds!
Hummus with Vine Roasted Tomatoes
Ingredients
- tomatoes on the vine rinsed, including vine
- 4 Tablespoons olive oil divided, plus more for topping
- ⅓ cup tahini
- 3 Tablespoons water
- 1 garlic clove peeled
- 3 Tablespoons fresh lemon juice
- 1 ¼ teaspoon kosher salt divided
- 1 teaspoon cumin
- 1 can (15 oz.) chickpeas rinsed and drained
- 2 Tablespoons pine nuts roasted, for topping
- flaky sea salt and black pepper for topping
- parsley chopped, for topping
Instructions
- Preheat the oven to 350°F. Place your tomatoes on the vine in a small baking dish and drizzle with 2 Tablespoons olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Bake for 10-15 minutes until the tomatoes are juicy and starting to burst (be careful, this juice is very hot!).
- Combine tahini, water, garlic, lemon juice, 1 teaspoon salt, and cumin in the bowl of a food processor. Pulse until a smooth paste forms.
- Add rinsed chickpeas and pulse until smooth and combined.
- With the food processor running, add an additional 2-3 Tablespoons water until you reach your desired consistency. For a very smooth hummus, continue blending for 4-5 minutes. Taste and adjust seasonings, if needed.
- Spread hummus in a low bowl, then top with the vine-roasted tomatoes and excess juices. Drizzle with olive oil, flaky sea salt and black pepper. Top with roasted pine nuts and fresh parsley. Serve immediately.
Frequently Asked Questions
No, you don't. They're very cute, but you could also use cherry tomatoes, or another variety of small tomato here. I would not recommend using diced tomatoes, as they will release all of their juices and start to dry out in the oven.
Yes! I like to top my hummus with olive oil, roasted pine nuts, salt and pepper, but you can also add some of your favorite herbs, another roasted nut, or another spice for a bit of a heat kick.
This is not a spicy hummus - it's very mild. If you want to, you can always add some spice with paprika, cayenne pepper, or red pepper flakes - whatever you like!
Tahini is a paste made from sesame seeds. You can buy it at most grocery stores, but it's also available online from retailers like Amazon.
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