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Roasted tomato hummus

Name: Roasted tomato hummus
Cook time: 30 min
Yield: 4 - 6
Ingredients: 5 large Roma tomatoes, roughly chopped; 2 garlic cloves, peeled and roughly chopped; 45ml (3 tbsp) olive oil; 5ml (1 tsp) ground cumin; salt and freshly ground black pepper, to taste; 1 x 410g tin chickpeas, drained and rinsed; 30ml (2 tbsp) tahini paste; 45ml (3 tbsp) olive oil; juice of half a lemon; 5ml (1 tsp) ground cumin; salt and freshly ground black pepper, to taste; flatbreads, to serve; fresh mint leaves, to serve

October 2, 2012 (Last Updated: January 11, 2019)

Roasted tomato hummus is a great condiment to use with almost anything. Bread, veggies, and nuts will become especially delicious when accompanied by this hummus. A great twist on a Middle Eastern classic.

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Roasted tomato hummus

Serves: 4 - 6

Cooking Time: 30 mins

Ingredients

5 large Roma tomatoes, roughly chopped
2 garlic cloves, peeled and roughly chopped
45ml (3 tbsp) olive oil
5ml (1 tsp) ground cumin
salt and freshly ground black pepper, to taste
1 x 410g tin chickpeas, drained and rinsed
30ml (2 tbsp) tahini paste
45ml (3 tbsp) olive oil
juice of half a lemon
5ml (1 tsp) ground cumin
salt and freshly ground black pepper, to taste
flatbreads, to serve
fresh mint leaves, to serve

Instructions

Preheat the oven to 200°C.

Place the tomatoes, garlic, olive oil and cumin in an ovenproof dish and season well. Roast in the pre-heated oven until soft and slightly charred, about 20 – 25 minutes. Remove from the oven and set aside to cool.

Place the chickpeas, tahini paste, olive oil, lemon juice, cumin and roasted tomatoes (with their juice) in a foodprocessor and season well.

Blitz in the food processor until the ingredients start to break down. The hummus should still be fairly chunky. Adjust the seasoning and mix well.

Serve with the flatbreads and fresh mint leaves.