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Homemade hummus topped with roasted cherry tomatoes.
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Hummus with Slow Roasted Cherry Tomatoes and Capers

Hummus gets some bling with slow roasted cherry tomatoes and capers.
Course Appetizer Recipes
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 10
Calories 221kcal
Author Lea Ann Brown

Ingredients

  • 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 ½ teaspoons kosher salt
  • ⅓ 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

Instructions

  • 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.  

Nutrition

Calories: 221kcal | Carbohydrates: 27g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 387mg | Fiber: 7g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 12.9mg | Calcium: 58mg | Iron: 3.2mg