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Slow Roasted Cherry Tomato Hummus with Capers

Hummus with Slow Roasted Cherry Tomatoes and Capers

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


  • 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.  


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