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Hummus with vine roasted tomatoes in a white bowl.

Hummus with Roasted Vine Tomatoes

Jessica Vogl
A delicious recipe for Hummus with Roasted Vine Tomatoes - a delicious appetizer, snack or side dish!
5 from 1 vote
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Side Dish
Cuisine Mediterranean
Servings 6 servings

Ingredients
  

  • small tomatoes on the vine rinsed, including the vine
  • 4 Tablespoons olive oil divided, plus more for topping
  • 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!). 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.
Keyword hummus, tomato, vine roasted
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