Slow Roasted Tomato Hummus.
How wacky am I for sharing slow roasted tomato hummus in winter?!
Please don’t think I’m insane for sharing something with slow roasted tomatoes in… March.
I know. I know it seems crazy.
Those orange rocks that may resemble tomatoes at the grocery store are anything but delicious. Maybe I have my months screwed up?
But that’s not it!
See, slow roasting tomatoes is practically the only way I can eat them in March. Even though we can get pretty good cherry and grape tomatoes right now – at least, better ones that we could get in March when I was a kid – they still aren’t as juicy and sweet and crave-worthy as they are come summertime.
I know you get me!
Instead of walling in bland tomato sorrow, I like to cover them with olive oil, garlic and herbs and roast the living heck out of them for over two hours. Maybe even three hours.
They are reeeeeally good.
I hate to use the expression “they taste like candy!” because, hello, I grew up loathing vegetables and if someone told me that a veggie tasted like candy, I would be all “um have you even tasted chocolate chips sprinkled on a peanut butter spoon?!”
But they are very sweet. So sweet that there are a million ways you can use them. Put them on whipped feta with crackers or toast. On top of avocado toast. On top of whipped ricotta toast! Basically, anything with toast – we’ve covered that.
You can stir them into pasta or even as a side with scrambled eggs.
They are 101% worth the time they take. I almost said “effort,” but they require such little effort that it would be unfair!
My favorite thing about the slow roasted tomato hummus is that it kind of gives you a little taste of summer. In a warming, cozy, dip-like way.
After I shared the halloumi hummus bowls last week, I’ve been dying to share this hummus recipe because we adore it.
It is SO good.
Even if it seems a little boring, it is anything but that. There is a TON of flavor here. In a good way.
The crazy thing is that while I big puffy heart hummus, I’ve never absolutely loved the store-bought flavored hummus. Until I made this hummus platter, I wouldn’t even eat some of those traditional flavors.
In fact, roasted red pepper hummus is my least favorite flavor even though I adore the peppers. I really like it made with white beans, but store-bought roasted red pepper hummus is not something I ever grab and it always seems to be the most popular variety.
Sure, I know that tomatoes are not peppers, but with that roasted, sweet, slightly caramely flavor, I had no idea if I would enjoy this the first time I made it!
But I was more than pleasantly surprised. It’s sweet, savory, creamy and down right addictive.
For dippers, I made my homemade pita. It is always the best – you just can’t beat homemade pita. And while it is a yeasted dough, it’s not crazy difficult. You make it in a cast iron skillet on the stovetop! Delish.
I may be showing you this in dip form, but t is SO good spread on sandwiches or wraps. Or eaten straight with a spoon. Whatever.
Slow Roasted Tomato Hummus
- 2 pints cherry or grape tomatoes, halved
- 1 tablespoon olive oil
- 1/2 tablespoon sugar
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 2 (14 ounce) cans chickpeas, drained and rinsed, peeled if you wish
- 1 cup tahini paste
- 2 garlic cloves
- 1/2 whole lemon, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2/3 cup slow roasted tomatoes
- 2 to 3 tablespoons ice water
- 1 to 2 tablespoons olive oil, plus extra for drizzling
- fresh oregano, for topping
- homemade pita, for serving
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, sugar, salt, thyme and toss well. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet. Remove and let them cool completely before adding to the hummus below!
P.S. These keep great in a sealed container in the fridge for a few days if you have extra!
- Place the chickpeas, tahini, the lemon juice, garlic, salt and pepper in your food processor. Puree until the chickpeas break down and the mixture starts to come together (it probably won’t be smooth at this point!). Make sure to scrape the sides with a spatula. Blend in the tomatoes until combined.
- Drizzle in the ice water. Blend it for a minute or two – just let it go! Once the water is in, the hummus should really start to get smooth – if you need a little more water, add it 1 tablespoon at a time. Drizzle in the olive oil. Taste and season with more salt and pepper if necessary.
It really is tomato candy though!