Roasted Tomato Basil Hummus
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This Roasted Tomato Basil Hummus recipe uses roasted grape tomatoes, garlic, chickpeas, olive oil, and basil for a smooth and creamy hummus! Enjoy this easy homemade hummus recipe as a dip, on sandwiches, wraps, or toast.
If you're looking for more homemade hummus recipes, check out my Roasted Beet & Garlic Lemon Hummus, Avocado Bone Broth Hummus, or my Garlic Lime Hummus.
Table of Contents
This easy homemade hummus recipe uses Grape Tomatoes as opposed to Cherry Tomatoes as they have less water, which is better for homemade hummus, as you don’t want the hummus to be watery or thin!
I roasted the Grape Tomatoes in my air fryer with some garlic cloves. From there, this easy homemade hummus recipe just uses the food processor to process all the ingredients together. The Grape Tomatoes make this Roasted Tomato Basil Hummus a beautiful color naturally. Get this easy homemade hummus recipe below.
Why You'll Love This Recipe
Depth of Flavor: Roasting the tomatoes really brings depth of flavor to this hummus!
Healthy Snack: This easy homemade hummus recipe is a healthy snack that you can feel good about eating all the time.
Versatile: I love making hummus because you can enjoy this as a dip, on sandwiches, wraps, toast and more.
Ingredients
Organic Grape Tomatoes
Carapelli Organic Extra Virgin Olive Oil
Organic Garlic Cloves
Organic Basil
Frontier Co-Op Organic Black Pepper
Health Benefits
Grape Tomato: Grape tomatoes are rich in vitamins A and C, which support immune function and promote healthy skin.
Basil: Basil is high in antioxidants and essential oils, which have anti-inflammatory and antimicrobial properties.
Garlic: Garlic contains allicin, which boosts the immune system and has strong anti-inflammatory and antibacterial effects.
Extra Virgin Olive Oil: Extra virgin olive oil is packed with healthy monounsaturated fats and antioxidants, which reduce inflammation and support heart health.
Chickpeas: Chickpeas are a great source of protein and fiber, aiding in digestion and helping to maintain stable blood sugar levels.
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
In a medium bowl, add the Grape Tomatoes and garlic. Drizzle with 1 tablespoon of extra virgin olive oil.
Step 2
You can do this in your air fryer, toaster oven, or in your oven. On a sheet pan with parchment paper or foil (I used my air fryer as I have a roast setting). Roast at 400°F for 10 minutes or until the tomatoes start to burst.
Step 3
Add the tomatoes and garlic into a food processor with the remaining ¼ cup extra virgin olive oil, chickpeas, and basil leaves. Blend until combined, then add salt and pepper. Taste and continue to add salt and pepper as needed, and blend until desired consistency.
FAQ's
Hummus is usually served with a drizzle of extra virgin olive oil on top. You can also add chopped nuts or fresh herbs. With this Roasted Tomato Basil Hummus recipe, I just added a drizzle of extra virgin olive oil, a couple Grape Tomatoes, and some fresh basil.
You can use Roasted Tomato Basil Hummus for snacks, dip crackers, cheese, or veggies in the hummus. You can also use this Roasted Tomato Basil Hummus as a spread on sandwiches and wraps. It is really good with turkey, chicken, and salami. You can even top pizza with hummus!
Homemade hummus will last for about a week in the fridge. Make sure to store it in an airtight container. You can also freeze homemade hummus if you won’t eat it all right away. Be sure to store it in an airtight container before freezing.
Craving More?
Roasted Tomato Basil Hummus
Ingredients
- 1 pint Grape Tomatoes
- 4 cloves garlic
- 5 tablespoons extra virgin olive oil
- 30 ounces chickpeas (drained)
- ¼ cup fresh basil leaves
- Salt and pepper to taste
Instructions
- In a medium bowl, add the Grape Tomatoes and garlic. Drizzle with 1 tablespoon of extra virgin olive oil.
- You can do this in your air fryer, toaster oven, or in your oven. On a sheet pan with parchment paper or foil (I used my air fryer as I have a roast setting). Roast at 400°F for 10 minutes or until the tomatoes start to burst.
- Add the tomatoes and garlic into a food processor with the remaining ¼ cup extra virgin olive oil, chickpeas, and basil leaves. Blend until combined, then add salt and pepper. Taste and continue to add salt and pepper as needed, and blend until desired consistency.
- Store in the fridge for up to 5 days.
Notes
Nutrition
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