You’re not the only one who gets dressed up for the Holidays. This simple dip of plain hummus gets some bling. Wow your guests with Slow Roasted Cherry Tomato Hummus with Capers.
Hummus might just be the best gift from the Middle East. It’s creamy, it’s smooth and the best part…it’s healthy. It’s so simple to make if you grab a can of chickpeas at the store. And even better in flavor it you take the time to soak and cook dried chick peas. And even simpler if you buy a container of pre-made hummus at the store and blend in slow roasted cherry tomatoes and some drained capers. If you buy pre-made, pick up a can of chickpeas so you can add some to the top to complete the garnish.
Growing up in the middle of Kansas on a diet of fried chicken and mashed potatoes, I’m hardly an expert on the subject of hummus. I try always to make it from scratch, and it’s always good, but I’m still looking for that perfect combo of chickpeas, tahini, cumin and lemon to get a batch of homemade to taste as good as some I’ve had in some restaurants. My next experiment will be a recipe from Yotam Ottolenghi.
I always welcome a big bowl of hummus to feel better about myself. It’s crazy healthy, loaded with fiber and protein. It’s low in saturated fat and high in complex carbs. And it makes the perfect appetizer for any gathering. Even though I’ll never get rid of my Ruffles and Heluva Good Onion Dip habit, hummus, fresh vegetables and pita is always a first choice for us.
Just in time for the appetizer season ahead of us. Try making some plain hummus, or grab a container of non-flavored hummus at the store. Top it with some slow roasted cherry tomatoes and a spoon full of capers. Add some chickpeas to complete the presentation.
Hummus gets some bling with slow roasted cherry tomatoes and capers.
- 1 package Cherry Tomatoes halved
- 1 tablespoon Olive oil
- 2 tablespoons capers
- 1/2 cup canned chickpeas drained
- 1 17 ounce container plain classic hummus
Preheat oven to 275 degrees. Cut the cherry tomatoes in half and place them flesh side up on a baking sheet. Drizzle the tomatoes with olive oil and sprinkle with salt. Cook for 60 - 75 minutes or until the tomatoes looked shriveled and caramelized.
Empty the hummus into a bowl large enough that you can stir. Add some of the roasted tomatoes and gently fold. Place hummus in a serving bowl. Top with more cherry tomatoes, capers and whole chickpeas.
Serve with fresh vegetables and pita wedges.
Looking for more Hummus appetizer ideas? Take a look at: