Once you taste fresh homemade hummus, you’ll never go back to store-bought. This Hummus with Roasted Vine Tomatoes highlights peak-summer tomatoes for a snack or side that complements any meal. The hummus is silky and creamy, and the roasted vine tomatoes add a sweet, juicy contrast that elevates every bite.
This dish pairs beautifully with warm flatbreads, crackers, raw vegetables, or simple toasted pita. It also makes an impressive platter for guests and is easy to scale up for gatherings.
Why you’ll love this recipe
- This is a silky, smooth hummus finished with sweet, roasted summer tomatoes.
- An easy recipe that comes together quickly—about 20 minutes from start to finish.
- Flexible toppings and add-ins let you customize flavors to your taste.
- A beautiful, crowd-pleasing dish that works as an appetizer, snack, or side.
- Hummus stores well in the fridge, so it’s great to make ahead for entertaining or weekday snacking.
Ingredients
Only a handful of simple ingredients are required. The roasted tomatoes provide concentrated flavor and bright color.
- Tahini: Sesame paste forms the base of the hummus. Use plain tahini for a neutral, nutty flavor.
- Garlic clove: Fresh garlic gives brightness and depth; one clove is enough when blended into hummus.
- Chickpeas: Rinse and drain a 15 oz can (or use cooked chickpeas) before adding to the processor.
- Tomatoes on the vine: Vine tomatoes are visually striking and roast beautifully, but cherry or other small tomatoes work equally well.
See the full ingredient list in the recipe card below for exact amounts and optional toppings.
Substitutions & Variations
This recipe is adaptable. Try one of these variations to suit what you have on hand:
- Different tomatoes: Substitute vine tomatoes with cherry tomatoes, grape tomatoes, or halved plum tomatoes.
- More heat: Stir ½ teaspoon smoked paprika or ⅛ teaspoon cayenne into the hummus, or sprinkle on top for a smoky finish.
- Swapped nuts: If you don’t have pine nuts, toasted almonds or chopped pistachios add a satisfying crunch.
Experiment and make it your own—this hummus is forgiving and responds well to small tweaks.
How to make Hummus with Roasted Vine Tomatoes
Just a few simple steps produce a flavorful, attractive dip.
Place tomatoes (on the vine or loose) in a baking dish. Drizzle with olive oil, season with salt and pepper, and roast at 350°F for 10–15 minutes until juicy and beginning to burst. Remove and let the tomatoes cool slightly so the juices can be handled safely.
In a food processor, combine tahini, water, garlic, lemon juice, salt, and cumin. Process until smooth and creamy to form a rich paste.
Add the rinsed chickpeas and pulse until the hummus reaches your preferred texture. Add extra water 1 tablespoon at a time while the processor runs if you want a thinner consistency.
Spread the hummus in a shallow bowl, spoon the roasted tomatoes and their juices over the top, then finish with a drizzle of olive oil, toasted pine nuts (or a substitute), flaky sea salt, freshly cracked black pepper, and chopped parsley.
Expert Cooking Tips
- Adjust texture: Blend longer (2–3 minutes) for an ultra-smooth hummus. Add extra water or a splash of aquafaba for a lighter texture.
- Keep the vine: Leaving tomatoes on the vine isn’t essential, but it makes an elegant presentation.
- Use the juices: Spoon the roasted tomato juices over the hummus—this concentrated flavor is delicious and adds moisture.
- Assemble just before serving: If making ahead, store hummus separately and add toppings like pine nuts and parsley right before serving to preserve texture.
Equipment
A food processor or high-speed blender will give the best, creamiest results. You’ll also need a baking dish or sheet for the tomatoes and a spatula to transfer the hummus to a serving bowl.
Storage
Refrigerator: Store hummus in an airtight container for 5–7 days. Keep crunchy toppings like pine nuts separate until just before serving to preserve texture. This hummus is convenient to make ahead when planning meals or hosting.
Recipe FAQ
No. Vine tomatoes look pretty but any small or halved tomatoes will roast nicely and work well in this recipe.
Serve with warm flatbread, crackers, crudités, or toasted pita for dipping.
Blend longer and add a bit more water or reserved aquafaba until the hummus is as smooth as you like.
They will be juicy and slightly burst, releasing sweet, concentrated juices—typically 10–15 minutes at 350°F.
Hummus with Roasted Vine Tomatoes
20 mins
20 mins
Appetizer, Side Dish
Mediterranean
6 servings
Ingredients
- Small tomatoes on the vine, rinsed (including the vine)
- 4 Tablespoons olive oil, divided, plus more for topping
- ⅓ cup tahini
- 3 Tablespoons water (plus 2–3 Tablespoons more if needed)
- 1 garlic clove, peeled
- 3 Tablespoons fresh lemon juice
- 1 ¼ teaspoons kosher salt, divided
- 1 teaspoon ground cumin
- 1 can (15 oz.) chickpeas, rinsed and drained
- 2 Tablespoons pine nuts, toasted (for topping)
- Flaky sea salt and freshly cracked black pepper, for topping
- Chopped fresh parsley, for topping
Instructions
- Preheat the oven to 350°F (175°C). Place the tomatoes in a small baking dish and drizzle with 2 tablespoons olive oil. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Roast for 10–15 minutes, until the tomatoes are juicy and beginning to burst. Remove and let cool slightly.
- In a food processor, combine the tahini, 3 tablespoons water, garlic, lemon juice, 1 teaspoon salt, and cumin. Process until a smooth paste forms.
- Add the rinsed chickpeas and pulse until the mixture is smooth and well combined.
- With the processor running, add an additional 2–3 tablespoons water as needed to reach your preferred consistency. For extra-smooth hummus, blend for 2–3 minutes. Taste and adjust salt and lemon as desired.
- Transfer the hummus to a shallow serving bowl. Spoon the roasted tomatoes and any juices over the top. Drizzle with remaining olive oil, sprinkle with flaky sea salt and black pepper, then finish with toasted pine nuts and chopped parsley. Serve immediately.
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