Hummus with slow roasted cherry tomatoes and capers … 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.
I follow this homemade hummus recipe that I tinkered with for a long time to settle on a good combo of flavors and texture.
How To Roast Cherry Tomatoes
If you’ve never slow roasted adorable little plump cherry tomatoes, you’re in for a treat.
All you need is a pint of cherry tomatoes, some olive oil and a low and slow oven temperature. When you slow roast cherry tomatoes they become even sweeter because they caramelize.
Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.
- Preheat oven to 275 degrees.
- Spread the tomatoes out on a rimmed sheet pan and toss with olive oil.
- Sprinkle with a little salt and pepper and let them slow steep themselves into grandeur.
- In about an hour or more, you’ve got a beautiful treat to use for toppings chicken, dips or even in this fabulous homemade hummus recipe.
Is Hummus Healthy?
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, healthy 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, and top it with some slow roasted cherry tomatoes and a spoon full of capers. Add some chickpeas to complete the presentation.
Homemade Hummus with Slow Roasted Cherry Tomatoes
I hope you give this unique and flavorful hummus appetizer recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite topping for hummus, let me know, I’d love to give it a try.
And if you’re looking for more finger food ideas, don’t miss my Appetizer Category. You’ll find lots of great recipe ideas, including the most popular on my site for Campechana (Mexican Shrimp Cocktail).
More Hummus Recipes
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Hummus with Slow Roasted Cherry Tomatoes and Capers
- 1 pint Cherry Tomatoes slice tomatoes in half
- 1 tablespoon Olive oil
- 2 tablespoon capers
- For the hummus
- 1 large garlic clove peeled
- 30 ounces chickpeas canned, drained, liquid reserved
- 1 1/2 teaspoons kosher salt
- 1/3 cup tahini paste (sesame paste) I love Whole Foods Brand)
- 1 Tablespoon lemon juice fresh squeezed
- 6 tablespoons reserved liquid from chickpeas
- 1 Tablespoon Olive oil
- 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.
- To make hummus. Add all ingredients to a food processor. Blend until smooth, adding more water if needed. Adjust for seasonings. You may need more lemon or salt.
- Serve with fresh vegetables and pita wedges.
Homemade Hummus Topped With Roasted Cherry Tomatoes … It’s What’s For An Appetizer
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.