Hummus Toast with Roasted Tomatoes

Hummus Toast with Roasted Tomatoes

So versatile, healthy, easy-to-make, and delicious, hummus and roasted tomatoes 🍅 are great things to keep on hand! This happened to have been my lunch today, but it would also make a perfect breakfast, snack, appetizer or fabulous additions to a graze board. The oven roasted tomatoes can be added to everything from salads to pasta as a topping for meats, fish, hummus toast, avocado toast or a cheese toastie! The possibilities are endless!!

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Hummus Toast with Roasted Tomatoes

  • Author: Emily
  • Prep Time: 10-45 minutes
  • Total Time: 50 minute
  • Yield: 3 1/2 cups of hummus / 1 cup roasted tomatoes 1x

Ingredients

Scale

Hummus

  • 3 cans (each can: 400 gram/14 oz) of chickpeas, drained and rinsed
  • ¼ cup lemon juice
  • 6 tablespoons tahini
  • ¼ teaspoon ground cumin
  • 3 cloves garlic, minced or pressed through a garlic press
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • Za’atar and a bit of extra olive oil for serving

Roasted Tomatoes

  • 1 pound (450 grams) cherry or grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon fine sea salt
  • Freshly ground black pepper

Instructions

Hummus

  1. Place the drained chickpeas in a pot and cover with water. Cook for 15-30 minutes. This step is just to soften them a bit more so you get a nice, creamy hummus.
  2. Place the olive oil and garlic in a small pan and turn heat as low as it can go. Cook until garlic is lightly browned -about 3-5 minutes. Keep an eye on it to make sure the garlic doesn’t burn. You might be wondering why I cook the garlic before I put it in and here is why: I hate raw garlic! I actually like the way it tastes, but I feel like I taste it and smell like it for days. Sometimes I just omit the garlic, but I feel like hummus is one of those foods where the garlic in it is essential. If you’re OK with raw garlic, feel free to skip the cooking.
  3. Place chickpeas*, lemon juice, tahini, cumin, garlic and salt in the bowl of a food processor and blend until smooth. If the mixture is too thick, add water 1 tablespoon at a time until it reaches your desired consistency.
    *If you like your hummus a bit chunky, save about 1/2 cup of chickpeas and add them to the food processor after everything is blended and smooth.
  4. Serve with a drizzle of extra virgin olive oil and a sprinkle of za’atar on top.
  5. Makes about 3 ½ – 4 cups of hummus.

Roasted Tomatoes

  1. Preheat oven to 220C/430F
  2. Toss tomatoes and all other ingredients on a parchment lined baking sheet. 
  3. Place in the oven for 25 minutes, turn 180 degrees and give them a shake after 15 minutes.
  4. Makes about 1 cup of roasted tomatoes.

To Assemble

  1. Toast 2 slices of your favorite bread (sourdough is always a good choice).
  2. Place a few tablespoons of hummus on each slice and then add roasted tomatoes, peppers, or eggplant (aubergine), sliced cornichons, pickles or cucumber, lightly cooked spinach, pickled jalapeños, pumpkin or sunflower seeds, chopped fresh herbs, some lemon zest, or anything else you think would be good!

Notes

If you refrigerate the hummus, I find that it can get a bit thick. You can always stir in a bit more water or olive oil to thin it out. 

When you bite into the tomatoes, the juice might squirt out. If you’re concerned about it going everywhere, give them a gentle press with the back of a spoon or spatula. Alternatively, you can give them a few pulses in a food processor or cut them in half before you roast them and cook them cut side up. 

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