Roasted Tomato-Basil Hummus

This Roasted Tomato-Basil hummus is to die for. Roasted tomatoes and garlic paired with olive oil and fresh basil, this is summertime in a bowl.
5 from 1 vote
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Course: Appetizer
Cuisine: Middle Eastern
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 8
Calories: 98kcal
Author: Kylee Cooks


  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 15 oz can chickpeas drained, rinsed & shelled
  • 2/3 cup fresh basil
  • 1 tablespoon tahini
  • 1 garlic clove
  • 1/2 lemon juiced
  • Salt and pepper


  • Preheat oven to 400°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.


Calories: 98kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Sodium: 160mg | Potassium: 146mg | Fiber: 2g | Vitamin A: 205IU | Vitamin C: 8.3mg | Calcium: 30mg | Iron: 1mg
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