Building on Basics: Roasted Cherry Tomato Hummus

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Building on Basics- Roasted Cherry Tomato Hummus Recipe

Learn how to roast cherry tomatoes and then use them to make a delicious roasted cherry tomato hummus recipe in this Building On Basics post from Hello Creative Family.

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It’s the time of year for harvesting and my garden is bursting with an abundance of produce.  We simply can’t eat it fast enough right now and I can’t let anything go to waste.  I’ve been giving fresh potatoes, peppers and tomatoes away to anyone who enters our home.  And I’m using fresh veggies in absolutely every way I can think of for our meals and snacks.  I’ve been roasting cherry tomatoes every few days (so good on toast!), but I recently decided to add some to a bowl of homemade hummus.  I’m so happy I did!  I put this Roasted Cherry Tomato Hummus out on the table with crunchy carrots, peppers and assorted crackers, and it was gone in no time!

I am a frequent hummus eater, and believe in the health benefits of this easy snack.  It’s fairly high in protein, which helps curb some of my hunger cravings mid afternoon.  Plus, studies show that it can reduce cholesterol and may reduce the risk of certain types of cancer.  And lastly, guys it’s a cinch to make.  Not.  Even.  Kidding.  If you’ve got a food processor, this dip is literally processed in minutes.  I’m very much in favour of making this myself, so I know what ingredients are in there and what I’m feeding my gang.  The flavor options are endless too, and I can switch it up with every new batch (diced black olives on top is another winner!).

The addition of roasted tomatoes makes this hummus taste so incredibly fresh.  Roasting brings out a slightly sweet, slightly tangy, intense tomato flavour.  I like to add a little extra pepper and fresh thyme for some extra spice and flavour.  I must admit, I eat it by the spoonful when it comes out of the oven.  It’s that good!

I know pita’s are often served with hummus, but I also love the crunch of a good carrot, the crispness of cucumber slices or the variety of assorted crackers.  This is an easy dish to throw together for company or a quick and healthy snack to pack in lunches (don’t forget to use it as a sandwich spread too, yum!).  If your kids are like my kids, they think fresh vegetables taste better with something to dip them in.  As long as it’s something as healthy as hummus, I’m okay with that.

Roasting tomatoes is a wonderful basic kitchen skill to have. Roasted tomatoes can be used in a variety of recipes including soup, salad, pizza, sandwiches and casseroles. Today I’m going to teach you my “Back to Basics” approach for roasting cherry tomatoes, then we’ll build on that skill and I’ll show you how to make my roasted cherry tomato hummus recipe! Read on! 

Learn how to roast cherry tomatoes and then use them to make a delicious roasted cherry tomato hummus recipe in this Building On Basics post from Hello Creative Family.

Back to Basics: How to Roast Cherry Tomatoes

Ingredients for the roasted cherry tomatoes:

-2 cups cherry tomatoes
-Few sprigs of fresh thyme
-2 tbsp. olive oil
-1/2 tsp pepper
-1/4 tsp sea salt

Directions for the roasted cherry tomatoes:

1. Preheat oven to 425°

2. Use your fingers or a fork to detach the thyme leaves from the stem; set aside.  Place the cherry tomatoes on a sheet pan and drizzle with the olive oil.  Sprinkle the thyme, salt and pepper on top. 

3. Bake for approximately 20 minutes, stirring after 10, until tomatoes pop.  Set aside to cool. 

Learn how to roast cherry tomatoes and then use them to make a delicious roasted cherry tomato hummus recipe in this Building On Basics post from Hello Creative Family.

Building on Basics- Roasted Cherry Tomato Hummus Recipe

Ingredients for the hummus:

-1 can chick peas 540 ml, rinsed
-1/3 cup tahini
-3 cloves of garlic
-juice of half a lemon
-3 tbsp. olive oil, and more for drizzling on top
-2 tbsp. warm water
-pinch of sea salt

Directions for the hummus:

1. Place all ingredients in a food processor and run until the hummus is smooth and creamy (about 3 minutes). 

2. Spoon hummus into a serving bowl.  Using the back of a spoon, make a trench throughout the hummus in a swirl motion.  Spoon half of the cooled tomatoes into the swirl and drizzle with olive oil (add more tomatoes if desired).  There will probably be leftover tomatoes (try it on toast!).  Serve with pita, crackers or fresh cut vegetables.  Refrigerate leftovers for 7-10 days.

Learn how to roast cherry tomatoes and then use them to make a delicious roasted cherry tomato hummus recipe in this Building On Basics post from Hello Creative Family.
Like this recipe? Make sure to check out our other Back To Basics recipes here. 

Tell us… Does your family enjoy hummus?  Have you got a favourite flavor?

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10 Comments

  1. Thanks for sharing this recipe. Have you ever roasted your tomatoes from frozen before? I assume I would just increase roasting time, but wasn’t sure if they held their flavor. We froze gallons of cherry tomatoes from our garden and I’m searching for uses for them!

    1. Hi Kelsey!
      I never have roasted from frozen. If you do, please come back and let us know how they turn out!
      Renee

  2. I am so excited to make this! My cherry tomato is going crazy this year and I just can’t keep up with it.

  3. Yum! My husband loves making hummus and is always looking for a new recipe to try. This is a great way to use up some of those cherry tomatoes too! Thank you for sharing at Merry Monday!

  4. Yummy! Sounds delicious and I know it is. 🙂

    Thanks for sharing at Thoughts of Home.

  5. Victoria Ess says:

    This sounds really delicious! Great idea!

  6. I LOVE hummus and always looking for new flavors. Your recipe sounds delicious and I have fresh cherry tomatos on the vine right now to make it with. Thanks for sharing with us at the Talk Of The Town party! Pinned 🙂

  7. Roasted cherry tomatoes are one of my favorite things. I love your idea of adding them to hummus. I must try it soon. Thanks for sharing your recipe on the Wine’d Down Wednesday link party this week.