How nuts am I to share slow-roasted tomato hummus in late winter?
Please don’t think I’ve lost my mind for using slow-roasted tomatoes in March.
I know it sounds odd. The tomatoes you find in grocery stores now often look like orange rocks and rarely taste like much. But that’s exactly why slow roasting is my go-to.
Slow roasting cherry or grape tomatoes — drizzled with olive oil, tossed with garlic, a touch of sugar and herbs — transforms them. A long, low roast concentrates their flavor until they turn sweet, caramelized and almost candy-like. That concentrated sweetness is exactly what makes them so versatile.
I know you get me!
Instead of lamenting bland tomatoes, roast them low and slow for 1.5 to 3 hours until they’re shriveled and caramelized. The hands-on effort is minimal, but the payoff is huge.
These tomatoes are ridiculously good. They’re sweet enough to use in countless ways: spoon them over whipped feta, pile them on avocado or ricotta toast, stir them into pasta, or serve alongside scrambled eggs. They add an instant hit of summer to winter meals.
My favorite use, though, is blending them into hummus. The slow-roasted tomato hummus is creamy, savory and bright with concentrated tomato sweetness. It’s cozy and comforting, but it also tastes like a little summer memory in a bowl.
After sharing the halloumi hummus bowls recently, I couldn’t wait to put this hummus out there. It’s simple but packed with flavor—far from boring.
It is SO good.
While I love hummus, I haven’t always loved store-bought flavored varieties. Homemade versions win every time. This slow-roasted tomato hummus surprised me: sweet, savory, creamy and utterly addictive.
I like to serve it with warm homemade pita, but it’s equally delicious spread on sandwiches, tucked into wraps, or eaten straight with a spoon.
Slow Roasted Tomato Hummus
Slow Roasted Tomato Hummus
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Ingredients
slow roasted tomatoes
- 2 pints cherry or grape tomatoes, halved
- 1 tablespoon olive oil
- 1/2 tablespoon sugar
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
hummus
- 2 (14 ounce) cans chickpeas, drained and rinsed, peeled if you wish
- 1 cup tahini paste
- 2 garlic cloves
- 1/2 whole lemon, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2/3 cup slow roasted tomatoes
- 2 to 3 tablespoons ice water
- 1 to 2 tablespoons olive oil, plus extra for drizzling
- fresh oregano, for topping
- homemade pita, for serving
Instructions
slow roasted tomatoes
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Preheat the oven to 300 degrees F and line a baking sheet with parchment.
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Arrange the halved cherry tomatoes on the sheet, drizzle with olive oil and toss with minced garlic, sugar, salt and dried thyme. Roast 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are deeply caramelized, shriveled and sweet. Let cool completely before using in the hummus. Extra roasted tomatoes keep well in a sealed container in the refrigerator for a few days.
hummus
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In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic, salt and pepper. Process until the chickpeas begin to break down. Scrape the sides as needed. Add the cooled slow-roasted tomatoes and blend until combined.
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With the processor running, drizzle in the ice water and continue blending until the hummus is smooth, adding more water a tablespoon at a time if needed. Drizzle in the olive oil, taste and adjust seasoning. Serve topped with fresh oregano and a little extra olive oil.
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Honestly — it really is tomato candy.