Quick & Easy Roasted Tomato Hummus

Quick & Easy Roasted Heavenly Villagio Marzano® Hummus
Prep time: 
Cook time: 
Total time: 
Yields: 6-8
  • 1 cup heavenly villagio marzano® tomatoes
  • 1 and ½ tbsp olive oil (divided)
  • ½ tsp kosher salt + additional salt to taste
  • a pinch of pepper + additional pepper to taste
  • 2 tbsp tahini
  • 2 tbsp freshly squeezed lemon juice
  • 1 (15 oz) can unsalted chickpeas (rinsed and drained)
  • 2 garlic cloves
  • 3 tbsp water
  • *You will also need fresh thyme, grated or shaved parmesan cheese, and a couple additional tomatoes (sliced in half).
  1. Pre-heat oven to 400 degrees.
  2. In a small bowl place 1 cup tomatoes and drizzle with a little (approximately ½ tbsp) olive oil, and salt and pepper to taste. Toss to coat.
  3. Spread tomatoes in an even layer on a rimmed baking sheet.
  4. Roast tomatoes in the preheated oven for approximately 30 minutes.
  5. While tomatoes are roasting combine tahini, lemon juice, 1 tbsp oil, chickpeas, garlic, salt, pepper and water in a large capacity food processor or blender (I use a @vitamix). Blend until smooth, then set aside (keeping contents in blender/food processor).
  6. Once tomatoes are done/roasted, remove from oven and allow to cool for approximately 10 minutes.
  7. Next, add roasted tomatoes to blender/food processor (with hummus mixture still inside) and pulse/blend to combine thoroughly. If hummus mixture is too thick, you can add a drizzle
  8. more olive oil or a splash of water.
  9. When done, transfer hummus to a small dish or bowl and garnish with fresh thyme, grated/shaved parmesan cheese and a couple additional tomatoes (sliced in half), as shown.
  10. Serve hummus with vegetables of choice. As shown: served with cauliflower, celery, and carrots.

Recipe and photography by Lunches and Littles

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