Hummus with Roasted Tomatoes
By Lee Jackson ↣ Published on: May 26, 2024
This delicious combination of hummus with roasted tomatoes is quite the pairing. The tart flavours of tomato work spectacularly with the rich nutty hummus for the the perfect harmony. Swipe through this mezze dish with a flatbread and you’ll be transported directly to the Mediterranean or Middle East.
I love to eat Mediterranean and Middle Eastern style food at home. It's probably the most common style of cooking I prepare. My favourite way is to mix and match lots of dishes and arrange as many as I can on the table for everyone to pick and choose what and how they enjoy.
One of my favourites is some kind of hummus offering. I have a few that I'll rotate but this recipe is a real stand-out in flavour, colour and texture. Simply roasting tomatoes and adding them to the top of creamy tahini-laden hummus is a revelation.
The intensified tangy sweetness created by roasting small tomatoes is a great way to add layers of flavour for this simple hummus topping. It's sweet, tangy and herbaceous. Adding dried mint or spice mix za'atar brings it further into the Mediterranean diet and adds an extra depth of flavour.
Why it works?
It's crying out for bread! - I honestly can't think of a better partner to this hummus dish that a pile of fluffy flatbreads to swipe through the hummus and tomato to snag the perfect combo of tomato and hummus. And once I start, I pretty much can't stop 'til it's all gone.
Stuff You'll Need
Making this mezze dish is super easy. I like to make my own hummus because it's much tastier, but that said, there are some good store bought options available these days so you make the call.
If you choose that route, then all you need to do is roast the tomatoes which couldn't be simpler. Here are the key flavours for the recipe.
- For the hummus: My recipe blends together canned chickpeas (or freshly cooked if I get my act together in time to soak them first) with garlic, tahini, yoghurt, lemon juice and salt & pepper. I'll also add a little of the chickpea can juice if it's not creamy enough.
- For the roasted tomatoes: I'll pick up cherry or mini Roma tomatoes as they have a better, more intense flavour when roasted. They're roasted in a little oil and then when they're cooked I'll combine with more extra virgin olive oil, salt & pepper, red wine vinegar, dried mint, Aleppo pepper flakes, fresh parsley and little lemon juice. I let this cool to room temp.
To serve, I simply spread the hummus into a shallow bowl or plate and make a well in the centre as I go. Then I'll spoon the tomatoes into the well along with some or all of the juices. I'll add a final grind of black pepper and whisk it to the table.
There will invariably be a pile of flatbreads, pita breads or even Indian Naan to serve alongside. I've found that serving this on a plate rather than in a bowl gives you the best chance of swiping the PERFECT score of hummus and tomato with a makeshift spoon of bread.
Storage Suggestions
- Pre prep - You can make this a couple of hours before you need and store in the fridge. I like to eat it at room temp so leave out for 30 minutes before serving if you do too.
- Storage - honestly, there are rarely any leftovers in my household, but in the event that there are, you can transfer this to a sealed container (things will meld a bit) and keep for 3-4 days in the fridge. It's not suitable for freezing (why would you!?) so I don't recommended.
Ready to get cooking?
I'm sure you'll be on board that this really does elevate the already delicious hummus. The combo of flavours are special, not to mention the colourful appearance - who could fail to be tempted by the vibrant red of this treasure? Hope you enjoy the recipe and be sure to let me know if you enjoyed!
More Mediterranean style recipes
If you liked this hummus recipe, I'm sure you'll love some more of my favourite Med-style recipes too.
- Eggs with Shatta Sauce
- Aeolian Salad (Sicilian Tomato Salad)
- Freekeh Pilaf with Chickpeas
- Sicilian Spring Onion & Pancetta
- Arakas Latheros (Greek Peas)
- Cheese Börek with Spinach
- Cacik (Turkish Yoghurt & Cucumber)
- Zhoug (Spicy Cilantro Sauce)
- Chraime Sauce with Fish
- Turkish Beetroot & Yoghurt Dip
- Pilpelchuma with Sweet Potatoes
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Ingredients
For the hummus:
- 1 can chickpeas (14oz/400g) drained, but retain the liquid
- 1 clove garlic chopped
- 4 tbsp tahini paste
- 2 tbsp yoghurt
- ½ lemon juice of
- Salt & pepper
For the roasted tomatoes
- 10 oz cherry or baby plum tomatoes (300g)
- 3 garlic cloves
- ⅓ cup olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried mint
- ½ tsp Aleppo pepper
- 1 tbsp fresh parsley finely chopped
- Salt & pepper
Instructions
For the hummus:
- Blend together all the ingredients for the hummus until smooth. Add a little of the chickpea liquid to reach a smooth creamy texture, like potato puree. Refrigerate until needed.
For the tomatoes:
- Heat oven to 220ºC/425ºF
- Add tomatoes and garlic to an oven proof dish or roasting tin. Cover in half the oil and season with salt and pepper. Toss to coat everything.
- Roast in the oven for 20 minutes until the tomatoes have softened and burst. Remove from the oven.
- Tip the tomatoes into a bowl and add the remaining oil, the lemon juice, vinegar, mint, Aleppo pepper and parsley and stir gently to combine everything. Leave to cool completely.
- Smooth the hummus over a platter or shallow bowl leaving a shallow well in the centre. Spoon the tomatoes into the well and then add a few extra spoonfuls of the cooking liquid.
- Serve with lots of fluffy pita breads to scoop with.
Jednoduché