Roasted Tomato Hummus Recipe (Easy, No Tahini)

This roasted tomato hummus recipe is creamy, sweet, and full of flavor, and it comes together in about 10 minutes after you roast the tomatoes.

I love making homemade dips that are simple but still feel a little special, and this roasted tomato hummus is one of those recipes.

The best part? You don’t need tahini to make it! I left it out of this version, and the hummus turned out creamy, flavorful, and absolutely delicious.

Why I Love This Recipe

I’ll be honest, hummus is one of those foods I could eat every single day. But this roasted tomato version is my new favorite, and I have a few reasons why.

First, the flavor. Roasting the cherry tomatoes in the air fryer makes them incredibly sweet and jammy, so the hummus tastes rich and just a little smoky.

Second, it is so simple—a handful of ingredients, one blender, and a few minutes. I also love how flexible it is. The first time I made it, I realized I didn’t have tahini at home, so I skipped it. I didn’t miss it at all!

And then there is the color. This hummus is a beautiful soft orange-red, and it looks gorgeous on the table when friends come over.

In Italy we say “anche l’occhio vuole la sua parte”, which means the eye wants its part too. This one wins before anyone even takes a bite.

What Ingredients Do You Need for This Recipe?

Roasted cherry tomatoes: I used my air fryer cherry tomatoes. They cook fast, and the air fryer concentrates their sweetness, which is exactly what this hummus needs.

If you don’t have an air fryer, roast them in the oven until soft and slightly caramelized.

Chickpeas: You can use canned chickpeas; just drain and rinse them well. My favorite way, though, is to cook dried chickpeas in the Instant Pot.

I prefer them because they are more digestible, and the texture comes out so soft and creamy.

Fresh basil: A small handful gives the hummus a lovely fresh, summery note that goes beautifully with tomato.

Lemon: Half a lemon is enough. Its brightness balances the sweetness of the roasted tomatoes.

Extra virgin olive oil: Use a good one, because you will taste it.

I add some to the blender and a little more on top before serving.

Salt and black pepper: Add them to taste, and start with a small pinch.

How to Make Tomato Hummus

Roast the cherry tomatoes  until they are soft, wrinkled, and a little golden on the edges (follow my air fryer roasted tomatoes recipe if you need the details), then let them cool for a few minutes.

Add the chickpeas, roasted tomatoes with the juices from the tray, basil, lemon juice, olive oil, salt, and pepper to a food processor or blender.

Blend until smooth and creamy, stopping to scrape down the sides, and add a spoonful of water at a time if the hummus is too thick.

Taste it and adjust the salt and lemon. Transfer the hummus to a bowl, make a little swirl with the back of a spoon, and finish with olive oil, a few basil leaves, some more roasted tomato, and a pinch of black pepper.

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Recipe Tips From Angie

• Use the juices from the tray. All the tomato liquid left after roasting is full of flavor, so don’t throw it away. Add it to the blender.
• Peel the chickpeas if you have time. It is optional, but removing the skins gives you an extra silky hummus.
• Use the chickpea cooking water. If you cook your chickpeas in the Instant Pot, keep a little of the liquid. It is perfect for loosening the hummus.
• Add the lemon slowly. Tomatoes change in acidity, so start with a little juice, taste, and add more if you need it.
• Blend longer than you think. A couple of extra minutes makes the hummus much creamier.
• Let it rest. If you can wait, 20 minutes in the fridge helps the flavors come together.

What to Serve With Roasted Tomato Hummus

• Warm pita bread or pita chips, the classic choice.
• Fresh vegetables like carrots, cucumbers, bell peppers, and celery.
• Crostini or toasted garlic bread
• Crackers or breadsticks for an easy appetizer board.
• Sandwiches and wraps, instead of mayo.
• Chicken cutlet as a creamy side.

I also love putting it in the middle of a big antipasto platter with olives, cheese, and fresh ciabatta bread.

Tomato Hummus Recipe

Roasted Tomato Hummus Recipe

Angie

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Course Side Dishes

Cuisine Mediterranean

Servings 2 portion

Ingredients

  

• 2 cups cherry tomatoes roasted in the air fryer
• 1 ½ cups cooked chickpeas 1 can, 15 oz, drained and rinsed
• ½ lemon juiced
• 3 tablespoons extra virgin olive oil plus more for serving
• 1 small handful fresh basil leaves plus a few for garnish
• Salt to taste
• Black pepper to taste
• 2 to 3 tablespoons water as needed

Instructions

 

• Roast the cherry tomatoes in the air fryer until soft and slightly golden. Let them cool for a few minutes.
• Add the chickpeas, roasted tomatoes with their juices, basil, lemon juice, olive oil, salt, and pepper to a food processor or blender.
• Blend until smooth and creamy, scraping down the sides. Add water, one spoonful at a time, if the hummus is too thick.
• Taste and adjust the salt and lemon.
• Transfer to a bowl, swirl the top with a spoon, and finish with a drizzle of olive oil, a few basil leaves, some roasted cherry tomato and a pinch of black pepper.

Keyword Roasted Tomato Hummus

Storage Suggestions

Refrigerator: Store the hummus in an airtight container for up to 4 days.

Freezer: Freeze it for up to 2 months in a freezer-safe container. Thaw it overnight in the fridge, then stir well and add a little olive oil or water.

Make ahead: I often make it the day before a party. The flavors get even better after a night in the fridge.