Once you have made fresh, homemade hummus, you won't go back! With summer tomatoes perfectly ripe, this Hummus with Roasted Vine Tomatoes is a great snack or side dish for any meal. It's a smooth and creamy hummus and then the tomatoes add a delicious sweet flavor.
Why you'll love this recipe
- This is a smooth and creamy hummus topped with delicious, sweet summer tomatoes.
- It's an easy recipe to make that comes together in just 20 minutes.
- You can modify the toppings to suit your taste with different herbs, more spices, or different nuts.
- It's a show-stopper dish that is great for entertaining!
- Hummus stores well and is great to make in advance if you're hosting or want to have on hand to snack during the week.
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 and the base of this hummus. 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 as it adds more flavor. Plus, you're putting it in a food processor, so you don't even need to do any chopping.
- 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 choice would also work well here.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe. Below are a few variations to try:
- Use different tomatoes: If vine tomatoes are not available, this recipe also works with cherry tomatoes or other small tomatoes of your choice.
- Add more spice: If you want a spicier hummus, add ½ teaspoon paprika or ⅛ teaspoon cayenne pepper to the hummus. You can also sprinkle this as a topping on top of the hummus.
- Use different nuts: If you don't have pine nuts on hand, you can also top this hummus with coarsely chopped roasted almonds.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Hummus with Roasted Vine Tomatoes
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 until juicy and starting to burst.
Combine all hummus 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 the hummus in a low bowl, then top with the roasted tomatoes. Drizzle with additional olive oil, roasted pine nuts, salt and pepper.
Expert Cooking Tips
- Mix the hummus to your desired texture and consistency. Blend longer (2-3 minutes) for a smoother hummus, and add more water if you prefer a thinner consistency.
- Leave the vine on the tomatoes. This isn't crucial, but it's beautiful!
- Make sure to transfer the juices from the roasted tomatoes to the hummus. It's delicious!
- If you're making the hummus in advance, add the toppings (pine nuts, fresh parsley) just before serving. Everything will be fresh and have great texture!
You will need a food processor (I use a Cuisinart 14-Cup Food Processor) or a high-speed blender to make this recipe. 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 spatula (love these GIR Spoonulas) to transfer your hummus to the serving bowl.
Refrigerator Storage: Store this hummus in an airtight container in the refrigerator for up to 5-7 days. If possible, store the pine nuts in an airtight container at room temperature (they will start to lose their crunch if stored in the refrigerator with the hummus).
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!
No! This recipe will also work with cherry tomatoes or other small tomatoes of your choice.
Blend the hummus for a longer time and add more water if needed to reach your desired texture and consistency.
The roasted tomatoes will look juicy and will be starting to burst.
Hummus with Roasted Vine Tomatoes
- small tomatoes on the vine rinsed, including the 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
- 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!). Set aside to let cool.
- 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 smooth hummus, continue blending for 2-3 minutes. Taste and adjust seasonings, if needed.
- Spread hummus in a low bowl, then top with the roasted tomatoes and excess juices. Drizzle with olive oil, flaky sea salt and black pepper. Top with roasted pine nuts and fresh parsley, then serve.