small tomatoes on the vinerinsed, including the vine
4Tablespoonsolive oildivided, plus more for topping
⅓cuptahini
3Tablespoonswater
1garlic clovepeeled
3Tablespoonsfresh lemon juice
1 ¼teaspoonkosher saltdivided
1teaspooncumin
1can (15 oz.)chickpeasrinsed and drained
2Tablespoonspine nutsroasted, for topping
flaky sea salt and black pepperfor topping
parsleychopped, 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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