Roasted Tomato Basil Hummus Recipe
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This Roasted Tomato Basil Hummus recipe is to die for. Roasted tomatoes and garlic paired with olive oil and fresh basil, this is summer in a bowl!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Hummus is making a COMEBACK! Perhaps it never really left? While I love plain old hummus – I kick it up a notch, but making a variation.
Roasting the tomatoes and the garlic and then adding them to shelled chickpeas along with fresh basil, olive oil, salt and tahini is really my idea of a great twist on the plain versions.
This makes a great addition to sandwiches and wraps and packs an extra punch of flavor that is kind of epic.
Do you want to see some other kicked up versions of hummus? I also love Roasted Garlic Hummus, Cilantro Jalapeno Hummus as well as Roasted Red Pepper Hummus.
Why you’ll love this recipe
- I mean, it tastes like summer. It’s Italian/Middle Eastern fusion!
- It’s super easy to make.
- Awesome to make ahead for whenever as snack break beckons!
Should you remove the skins from the chickpeas for hummus?
YES! I say absolutely do it. Removing the shells makes the hummus a bunch smoother and is totally worth the extra step.
What is traditionally served with hummus?
Fresh pita bread, pita chips, vegetables like cucumbers, onion, tomato and sometimes falafel (from Love & Lemons). I have been known to dip tortilla chips in mine too if that’s what I have on hand!
How to remove the shells from chickpeas
I’m so glad you asked. I cover it in more detail in my handy tutorial “How to remove the skins from chickpeas“
Kylee’s Notes
What to do with leftovers
Store in a covered container in the refrigerator for up to a week.
Substitutions/Additions
Sun dried tomatoes also work well in this recipe. They are a stronger flavor and will give off less liquid than the roasted tomatoes, so be prepared to use a little extra liquid from the chickpea can, or olive oil.
If you don’t have canned chickpeas (aka garbanzo beans), you can obviously cook the chickpeas from scratch if you have them dried.
Ingredients
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Jump- Chickpeas. Also known as garbanzo beans. Rinsed, drained and shelled (save the liquid from one of the cans).
- Tahini. This is a paste made from sesame seeds. You’ll find it in your local grocery store, but may have to have a good look.
- It’s in the international and health food aisle for me. You can also grab tahini on Amazon (affiliate link).
- Garlic. It wouldn’t be hummus without garlic!
- Tomatoes. I use cherry or grape tomatoes. Slice them in halves before roasting.
- Basil. This has to be fresh, the dried stuff absolutely won’t cut it.
- Lemon juice.
- Salt. I use kosher salt, use more or less depending on your taste.
- Olive Oil. You can use Extra Virgin or a light blend, either will work.
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat oven to 400 degrees F.
Slice the tomatoes in half, and toss them with a little olive oil.
Roast for 10-15 minutes until softened.
In a food processor, combine shelled chickpeas, tomatoes, 1 tbsp olive oil, basil, tahini, garlic, lemon juice.
Blend until almost smooth, then taste.
Add salt and pepper (about 1/2 tsp salt, and 1/4 tsp pepper)
Continue to blend until thoroughly smooth.
Garnish with extra tomatoes, basil and a drizzle of olive oil.
Devour.
Roasted Tomato-Basil Hummus
Ingredients
Instructions
- Preheat oven to 400°F.
- Slice 1 cup cherry tomatoes in half, and toss them with 1 teaspoon olive oill.1 cup cherry tomatoes, 1 teaspoon olive oil
- Roast for 10-15 minutes until softened.
- In a food processor, combine shelled 1 15 ounces can chickpeas, tomatoes, 1 tbsp olive oil, 2/3 cup fresh basil, 1 tablespoon tahini, 1 garlic clove, 1/2 lemon (juiced).1 15 ounces can chickpeas, 2 tablespoons olive oil, 2/3 cup fresh basil, 1 tablespoon tahini, 1 garlic clove, 1/2 lemon (juiced)
- Blend until almost smooth, then taste. Add salt and pepper (about 1/2 tsp salt, and 1/4 tsp pepper)salt and pepper
- Continue to blend until thoroughly smooth.
- Garnish with extra tomatoes, basil and a drizzle of olive oil.
- Devour.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instgram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in March of 2017. It was republished with updated photos in June of 2021.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Good snacks. I like these kind so healthy for you.
These chips look good and your hummus sounds awesome!
This sounds delicious! I’m always looking for new gluten free products.
Hummus never left my building!! I make mine from scratch most of the time because I like half the tahini as others but I have never shelled my chickpeas before. I am not usually afraid of the extra texture that I will definitely try it now!! And I’ll be grabbing a bag of those chickpea snack chips to dip in it!