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Slow Roasted Tomato Hummus

Slow roasted tomato hummus is a creamy and savory spread that is perfect for dipping, sandwiches or wraps, salads and bowls of all kind!
5 from 9 votes
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slow roasted tomatoes

  • 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


slow roasted tomatoes

  • 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.

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