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.
Slow Roasted 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 tomatoes, some olive oil and a low and slow oven temperature. When you slow roast cherry tomatoes they become even sweeter because they caramelize.
Using a 275 degree oven, spread the tomatoes out on a rimmed sheet pan and toss with olive oil. Sprinkle with a little salt and pepper and let them 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 recipe for Slow Roasted Cherry Tomato Pasta.
Hummus is a Healthy Snack
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.
Recipe for 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.
Hummus gets some bling with slow roasted cherry tomatoes and capers.
- 1 pint Cherry Tomatoes slice tomatoes in half
- 1 tablespoon Olive oil
- salt
- 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.
Looking for more Hummus appetizer ideas? Take a look at:
Ya Ya’s Grilled Pita and Hummus with Olives and Feta
Larry says
November 9, 2017 at 7:45 amWe enjoy the occasional hummus but haven’t had it in some time – I like your additions to it. But truth be told, I’d prefer the fried chicken and mashed potatoes.
cheri says
November 10, 2017 at 11:53 amLove how you dressed up this hummus Lea Ann, one of my favorites to nibble on as well. The cherry tomatoes really make this dip look so festive. Once I made my own by cooking and peeling my own chickpeas, very time consuming but I thought it was the creamist hummus I’ve ever tried. Don’t think anyone else thought it was anything special though………..
Jean | DelightfulRepast.com says
November 16, 2017 at 9:37 amLea Ann, love this! I hate when people “ruin” hummus by mixing in other stuff, but I’d like having these tomatoes and capers on top. Of course, I think my hummus is the best because I make it just the way I like it, but my sister-in-law, who had a lot of experience with Middle Eastern food, loved it too. She agreed with me that most people put in way too much garlic. I want to taste the subtle flavor of the chickpeas.
Rocky Mountain Woman says
November 17, 2017 at 10:37 amI love this adaptation. I’m really beginning to miss tomatoes at this point and the idea of slow roasted cherry tomatoes really hit a cord. I’m trying this one this weekend.
Claudia Lamascolo says
February 21, 2018 at 5:47 amYour blog makes me hungry everytime I visit!