When the tomato jungle in the garden starts filling baskets I start coming up with more and more ways to use them. We love enjoying the tomatoes roasted with fresh garlic, herbs, shallots and onions. Which gave me the idea that we should create a Garden fresh Roasted Tomato Hummus! It’s savory and oh so flavorful. Roast up the biggest pan of tomatoes and you’ll have extra to use for Caprese Pasta, Spread it on Focaccia or use it in your Brunch Scrambles.

Before we dive in, let’s make sure you have some of the essential tools to make amazing hummus!

I put everything we consider ‘essential’ in this Baking Tools List on Amazon

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We love making this hummus with our daily Sourdough Bread Dough. It’s equally as delicious with hummus or the savory delicious roasted tomatoes!

Roasted Tomato Hummus

1 1/2 cups Roasted Tomatoes: you’ll need the ingredients below to make these
- 3 pints cherry tomatoes
- 8 stems fresh oregano, you’ll only need the leaves striped from the stems
- 8 stems fresh Basil, you’ll only need the leaves striped from the stems
- 4 garlic cloves, coarsely chopped
- 2 shallots, coarsely chopped
- 1/4 cup olive oil
- 1 1/2 teaspoon salt (plus more to taste)

1 (15 oz) can garbanzo beans, drained and rinsed
1/4 cup Tahini
2 Tablespoons Apple Cider Vinegar
1 teaspoon Salt
1 teaspoon Chili Oil - add more if you like it spicy
1 lemon - juiced … add to taste!

To make the Roasted Tomato Mixture : Preheat your oven to 400 degrees.

On a large baking sheet combine the cherry tomatoes, fresh Oregano, Basil leaves, coarsely chopped garlic, shallot, olive oil and salt. Stir to combine. Roast the tomato mixture for 30-40 minutes, stirring every 10 minutes. Tomatoes all have differing amounts of juice, you’ll want to roast this mixture until the juice in the pan has cooked down and thickened slightly. Some trays take longer simply because the tomatoes are juicer! Keep stirring and roasting until the tomatoes are cooked down and it has become a thicker sauce.

Once your tomatoes are roasted:

Using a Food Processor. Add 1 cup of the Roasted Tomatoes and process until it’s coarsely chopped. Then add in the drained garbanzo beans, tahini, apple cider vinegar, salt and chili oil. Process until smooth, scraping down the sides as needed. I squeeze 1/4 of a lemon in to start and add more as needed.

To serve the hummus, fill a serving bowl with the hummus, then create a well in the middle and add 1/2 cup more of the roasted tomato mixture. Drizzle the top with a little extra chili oil and balsamic glaze. Garnish with fresh basil, oregano or roasted pine nuts!

We like serving ours with sliced peppers, cucumber, snap peas, carrots, sliced focaccia or tortilla chips.

This hummus is also delicious as a sauce for penne or fusilli noodles.

Have fun being creative, harvesting the goodness from your garden and filling your table with joy.