The Wimpy Vegetarian

Whole Foods + Vegetarian + Meal Plans

Roasted Tomato Hummus

67 Comments

An easy recipe for hummus with a swirl of balsamic roasted tomatoes. It's perfect for an appetizer when entertaining or a healthy snack.

Roasted Tomato Hummus 600 The Wimpy Vegetarian

If you follow this blog, you know I'm a list person. Have you ever had something on your to-do list you keep postponing? Not something like ‘clean the bathroom grout' – that's in an entirely different category. I mean something you actually want to do. You're not sure why, but you keep pushing it out on the schedule. The more you postpone, the more difficult it starts to mount in your mind. So you procrastinate postpone a little more until you realize that years have flown by since you put it on that white board of ideas.

For me, this something is making my own hummus. You were probably hoping for something a tad more exciting. But hummus it is. I love the stuff, and even my husband, Carnivorous Maximus, likes it. I knew it would be easy to make at home since I have a zippy three-bowl food processor, but honestly it's also easy to buy at the store. Somehow, I just never got around to making it.

But I'm trying to make more pantry items to reduce preservatives and added chemicals I'm likely ingesting, and with the Super Bowl upon us, I decided it was time. Once I actually got my butt in gear, hummus took all of five minutes to make. Seriously. Well, except for cooking the beans. But I usually have them around anyway, and just had to pull them out of the refrigerator. It's a little embarrassing really. For every one minute it took to make this appetizer, I had about one year of procrastination involved. My excuse now is that making hummus was too easy, and that's why I didn't make it right away. I was busy learning how to make puff pastry and grow, harvest, dry, and make my own stevia sweetener.

Roasted Tomato Hummus side 600 The Wimpy Vegetarian

This hummus is good all by itself, but I had some Balsamic Roasted Tomatoes hanging out in the refrigerator, and stirred them in. So, so good, and so much more fresh than any store-bought hummus I've had.

And I admit it feels fantastic to finally cross this item off. Now I can move onto the other 5,287 things on the list.

Roasted Tomato Hummus 600 The Wimpy Vegetarian
Print Recipe
4.2 from 10 votes

Roasted Tomato Hummus

Hummus with a swirl of balsamic roasted tomatoes.
Prep Time5 mins
Total Time5 mins
Course: Appetizer or Snack
Cuisine: Middle Eastern
Keyword: Hummus
Servings: 28
Calories: 47kcal
Author: Susan Pridmore

Ingredients

Instructions

  • Place all ingredients EXCEPT the water into the bowl of a food processor fitted with a blade. Process until it becomes a fairly smooth paste, about 20 seconds. Gradually add the water until completely smooth, about one minute.
  • Scrape hummus into a bowl and stir in the Balsamic Roasted Tomatoes.

Notes

Recipe makes about 3 1/2 cups. Calories were calculated using the VeryWell Fit nutrition calculator for 28 servings (2 tablespoons per serving).

Nutrition

Calories: 47kcal

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Comments

  1. Paula @ Vintage Kitchen Notes says

    I have so many recipes that I don’t understand why I haven’t made them yet, since I actually would love to eat them! Now with pinterest the list is never ending, literally. Any recipe with the word roasted and hummus in it has my undivided attention Susan!

    Reply

  8. Amy Kim says

    You did it! I remember this convo with Foodie Stuntman on Twitterverse! It’s amazing how crazy easy hummus is to make, right?

    Next time I will try mine with your balsamic roasted tomatoes!

    Reply

    • The Wimpy Vegetarian says

      LOL, you’re totally correct Amy. This idea came from that tweet exchange!!! So funny. And yes, it’s so easy, and soooo much better. And I have twitter, you and Foodie Stuntman to thank for the motivation 🙂

      Reply

  14. Liz says

    Yeah, that store bought hummus always falls short. I make at least two batches a month…and need to shake up my recipe by trying your yummy topping 🙂

    Reply

    • The Wimpy Vegetarian says

      Thanks Liz! The toppings really make the difference for me. I’ve always bought the roasted red pepper one, so I thought the roasted tomatoes would work, but it’s even better with just a little balsamic vinegar. Your billionaire bars look like a billion bucks!! Love them.

      Reply

  17. Renee says

    Hummus is exciting to people like me. And I may “accidentally” forget to put this out for game day spread so I’d have it all to myself.

    Reply

  20. Rosemary says

    I needed a little snack so wizzed up your hummus just now (except don’t have your balsamic tomatoes). I took a second look for garlic in your recipe since that’s usually so dominant especially in store-bought hummus. It’s lovely without and plenty spicy. I must have a very hot paprika and was a good thing I accidentally left out the white pepper!

    Reply

    • The Wimpy Vegetarian says

      I’m so excited (and impressed) that you whipped this up so fast after it took me years to get to it. I just checked on my Hungarian paprika can and it says Dulce, so it’s the sweet paprika version. I think I’d better add that note for those who add the white pepper!!! Sounds like it all worked out though in the end. And I decided to forego the garlic – I love garlic, don’t get me wrong – but I wanted to go in a different direction. Next time I’m thinking roasted garlic though 🙂

      Reply

      • Rosemary says

        My paprika is from Hungary and I see now it says scharf — that’s hot!
        I served it to my meatboy with a veggie and roasted squash dinner tonight — he liked dinner better when I cooked a couple eggs to go with the garlic sautéed spinach. 🙂

        Reply

        • The Wimpy Vegetarian says

          LOL. Yes, scharf will make a difference. I’ve made the change in the recipe. I wondered after I read your comment and needed to get the can. When I ate it, it wasn’t spicy-hot except from the white pepper, which isn’t hot-hot. This is a great example of needing to be specific in the ingredients. Dianne Jacob would give me a lecture on this I think. I’m glad you liked it anyway 🙂

          Reply

          • Rosemary says

            Paprika is interesting to talk about, but don’t be too hard on yourself. Not that recipes shouldn’t be clear but they are also a guideline to inspire cooking for one’s preferences. 🙂 (I heard that from a Bon Appetit editor one time).

            Reply

            • The Wimpy Vegetarian says

              🙂 I like that quote. Thanks! Hope to see you soon at one of these SFPFS events. Don’t think right now that I’ll make it to the AGM. First one I’ve missed in a few years (since you recruited me for the Board :-))

              Reply

  22. The Ninja Baker says

    Sigh! Some people are truly inspirational…And you are one of them Susan! This lovely hummus is fantabulous enough…But you are making homemade Stevia as well? Bravo, bravo! Thank you for the inspiration.

    P.s. Love the idea of a to-do list of things that fascinate you and capture your curiosity.

    Reply

  24. Lori @ Foxes Love Lemons says

    Right now, it’s “clean kitchen appliances.” Such a dreaded task.

    I also had homemade hummus on my bucket list for a LONG time, and finally started making it this last summer. It is so totally worth it, in my opinion. Bookmarking your recipe for next time I need a batch, because I just love roasted tomatoes in pretty much anything!

    Reply

    • The Wimpy Vegetarian says

      Oh yuck! I have clean bathrooms on mine now, and I’m just not looking forward to it. Sigh. And I completely agree – it’s totally worth making hummus. It’s too easy NOT to, and it really does make a difference. I was surprised.

      Reply

  27. Norma Chang says

    You are not the only one who procrastinate even when the job takes only minutes. I do that often and then wonder what took me so long to get going. Love how the balsamic roasted tomato elevated the hummus. Will be making a lot when I harvest my tomatoes this summer.

    Reply

    • The Wimpy Vegetarian says

      Thanks Norma! I may have waited way too long to get around to making hummus, but now that I have, I’m getting ready to make another batch tomorrow. It’s so fun trying different flavors with it 🙂

      Reply

  28. Mary @ Fit and Fed says

    Just so funny that you made your own puff pastry–still a very intimidating project to me– before you made your own hummus! You are right that it makes such a nice difference to use your own freshly cooked chickpeas in hummus. Feels good when you are saving money and getting a better product, too.

    Reply

  30. Shaina says

    Homemade hummus!!! I keep telling myself I’m going to make it, and I never do, but now I have a can of chickpeas…and tomatoes…and your recipe… Here I go!

    Reply

  34. Katy says

    Why have I never made my own hummus before?! I eat the stuff all the time, but it never looks this beautiful. I love the addition of paprika too – definitely trying this! Thank you so much for sharing the recipe!

    Reply

  35. mjskit says

    Sounds like your first homemade hummus is going to be hard to beat! What a great idea to add those luscious tomatoes! With this being so good, how will you ever be able to eat another type of hummus? 🙂

    Reply

  36. Micheline says

    Hi Susan! I’m new to your site and I just love it! I read your About Me section and it hit home for me because, like you, I’m also married to a meat and potatoes man. We’ve been struggling for years to figure out what to eat together and we’re slowly getting the hang of it. He hates all raw vegetables and fruits except carrots and apples. And he’s very picky about textures. Me- I’m a salad girl. So you can see where this would be a challenge! I’m going to peruse your recipes and see if I can’t find some more ideas for my meat eater guy.

    Thanks!
    Micheline

    Reply

  39. Lana says

    I’m hoping to try this topping tomorrow just whipped up a batch of my own humus but it could use a new flavor twist 🙂 had a question for you: what is that beautiful bread in the background of your photos? olive bread? exquisite!! did you make it?!!

    Reply

  41. Rosemary Mark says

    Hi Susan –
    Your hummus is still my favorite. Confess I’ve never made the roasted tomatoes, but I add some sun dried. Just made a batch now to bring to a girls weekend in Tahoe tomorrow!

    Reply

    • The Wimpy Vegetarian says

      That means so much to me, Rosemary! I’m so glad you like it so much!! Where in Tahoe? We’re leaving the Lake today to go back to Mill Valley, but have decided to sell our house down there in the spring and move here full-time. Hope you’re enjoying our glorious weather right now!!

      Reply

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