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  • Writer's pictureDavinia Goodes

Festive Hummus with Roasted Tomatoes

This is a basic hummus recipe jazzed up with slow roasted cherry tomatoes and coriander. The tomatoes are a delicious edition but you can also enjoy the hummus on its own. We served this up with our seed crackers and sugar snap peas from the garden.


Basic Hummus:

1 can chickpeas

Juice of 1 large lemon - 3 Tbsp

1 crushed garlic clove

1/4 tsp ground cumin

1/2 cup tahini

3/4 tsp salt

freshly ground cracked pepper

3 Tbsp extra virgin olive oil

Roasted Tomato Topping:

4 cups cherry tomatoes (a mix of yellow & red looks great!)

3 sprigs fresh thyme

3 crushed garlic cloves

4 Tbsp extra virgin olive oil

1/4 cup chopped coriander (or basil)

Optional 1/4 cup almonds with skin on


Basic Hummus:

Combine drained chickpeas, 3 Tbsp lemon juice, 1 crushed garlic clove, 1/4 tsp cumin, 1/2 cup tahini, 3/4 tsp salt, 10 cracks of pepper, and 2 Tbsp water in a food processor.

Process until smooth. About 1 minute. Then with the processor still going, pour in 3 Tbsp olive oil and process for another minute. Transfer hummus into a bowl.

Roasted Tomato Topping:

Preheat oven to 175 degrees. Toss tomatoes, fresh thyme and crushed garlic with 1 Tbsp olive oil on a tray lined with baking paper. Season with salt. Roast until tomatoes are softened and shriveled. About 1 hour 15mins.

Remove thyme and garlic and discard. Place your basic hummus in a bowl and top with roasted tomatoes. Drizzle with remaining 2 Tbsp oil and top with coriander or basil and an optional 1/4 cup chopped toasted almonds.

Serve with seed crackers and vegetable sticks. Yum!


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