Slow Roasted Tomato Hummus

Slow Roasted Tomato Hummus

Prep Time

20 Minutes

Cook Time

2 Hours


Slow Roasted Tomatoes:

  • 2 (28 Oz) Cans Peeled Whole Tomatoes, Drained, Halved, And Seeded
  • 2 Tbsp. Olive Oil, For Drizzling
  • A Few Sprigs Of Fresh Herbs, Such As Rosemary Or Thyme (Optional)


  • 2 (15.5 Ounce) Cans Chickpeas, Drained And Rinsed
  • 1 Cup Tahini Paste
  • 2 Garlic Cloves
  • 1 ½ Tbsp. Lemon Juice
  • ¼ Tsp. Kosher Salt
  • ½ Tsp. Ground Pepper
  • ⅔ Cup Slow Roasted Tomatoes, Plus More Chopped For Garnish
  • 2 To 3 Tbsp. Ice Water
  • 1 ½ Tbsp. Olive Oil
  • 6 Pitas, Preferably Whole Wheat, For Serving

Serving size:

2/3 cup hummus and 1 pita

Per serving:

Calories 570; Total Fat 31 g; (Sat Fat 4 g); Protein 19 g; Carb 61 g; Fiber 7 g; Cholesterol 0 mg; Sodium 710 mg; Total Sugar 6 g (includes 0 g Added Sugars)

Tip from Ellie:

To make this a fast weeknight meal, prepare the roasted tomatoes ahead. They keep in the refrigerator for up to 4 days and are delicious rewarmed or at room temperature. (They are also great on sandwiches.) Also, you can use store-bought hummus and simply top it with the roasted tomatoes to make this meal even more convenient.

Preparation Steps:

  1. Add olive oil to a large pan and heat over medium heat. Once oil is hot, add the onion and saute until translucent, about 2-3 minutes.
  2. Add the canned tomatoes (with juice), tomato paste, water and optional honey.
  3. Use a wooden spoon to break up the whole tomatoes, and stir to combine all ingredients. Bring to a boil then reduce heat to low and simmer for 10 minutes, or until the liquid starts to reduce.
  4. Remove from heat and carefully transfer to a blender. Blend to desired consistency. Note: When blending hot liquids or ingredients, always vent the lid so the steam can escape to minimize burn risks.
  5. Mix in the milk and season to taste with salt.5.
  6. Serve with toasted whole grain bread and enjoy!
© Tomato Wellness