You can make this delicious Roasted Tomato Hummus with Slow Roasted Tomatoes or sun-dried tomatoes from a jar, and this hummus is delicious! I’d serve it with my favorite low-carb pita bread, but this would also be delicious with jicama, celery, or bell pepper to scoop up the hummus.

PIN Roasted Tomato Hummus to try it later!

Square image for Roasted Tomato Hummus shown in bowl with pita bread.

This Roasted Tomato Hummus Recipe is something I used to make regularly back in the days when everyone was making Slow Roasted Tomatoes, those delicious little morsels of roasted tomato that capture the flavors of summer. I made the slow roasted tomatoes every summer for quite a few years, and one year when I had some thawed in the fridge I used them to come up with this hummus recipe that included roasted tomatoes!

But now with the concern for the environment I might not turn on the oven long enough to make roasted tomatoes, even if they are such an amazing treat. So if you don’t have slow roasted tomatoes, just make this recipe using sun-dried tomatoes from a jar; just add a little water and process to soften the dried tomatoes.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  • Slow Roasted Tomatoes or sun-dried tomatoes and a little water
  • canned garbanzo beans (also called chickpeas)
  • garlic puree or Minced Garlic (affiliate link)
  • Tahini Sauce (affiliate link)
  • fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
  • Olive Oil (affiliate link), plus more for drizzling on finished hummus if desired
  • sea salt, or to taste
  • Sumac (affiliate link) for sprinkling on finished hummus, optional

What Pita Bread would I serve with Roasted Tomato Hummus?

I first served this with Lavash that I brushed with olive oil and sprinkled with Sumac and then toasted in a toaster oven for a few minutes, but Joseph’s Low-Carb Pita Bread (affiliate link) is definitely what I’d use now.

What else can you serve with Roasted Tomato Hummus?

If you want a serving option that’s even lower in carbs, I would scoop up this hummus with sticks of jicama, celery, or bell pepper strips.

Slow Roasted Tomato Hummus found on

How to Make Roasted Tomato Hummus:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Rinse the canned garbanzo beans with cold water and let them drain well.
  2. These are the slow roasted tomatoes after they’ve been frozen and thawed; remember I’m making a double batch of hummus here!
  3. If you don’t have slow roasted tomatoes, rinse the oil from sun-dried tomatoes and add a little water.
  4. Puree the slow roasted tomatoes (or sun-dried tomatoes plus a little water) with the garlic until they are mostly smooth.
  5. Add drained garbanzos to the tomatoes and process until the beans are pureed and the mixture is well combined.
  6. Then add tahini, lemon juice, olive oil, and water and process until the mixture is smooth. (I might add part of the water, process, and then decide if it needs more water.)
  7. I brushed Lavash with olive oil and sprinkled with Sumac, then toasted it just until the bread was firm.
  8. Then I cut the bread into squares to use to dip the hummus.
  9. You can also eat this with low-carb pita bread, celery, carrot sticks, or red pepper strips.

Roasted Tomato Hummus cropped image showing hummus in serving bowl with pita bread.

More Delicious Ideas with Hummus:

Roasted Tomato Hummus
Yield: 6 servings

Roasted Tomato Hummus

Prep Time 15 minutes
Total Time 15 minutes

Roasted Tomato Hummus is delicious served with or low-carb pita bread or veggies.


  • 1/2 cup slow roasted tomatoes (or use scant 1/2 cup sun-dried tomatoes and a little water)
  • 1 can (15.5 oz.) garbanzo beans (also called chickpeas)
  • 2 T garlic puree (or less if you’re not a huge garlic fan)
  • 1/4 cup tahini sauce
  • 3 T fresh lemon juice (see notes)
  • 2 T olive oil, plus more for drizzling on finished hummus if desired
  • 1/4 cup water
  • 1/2 tsp. sea salt, or to taste
  • Optional:  Sumac for sprinkling on finished hummus


  1. Drain garbanzo beans into colander, then rinse well with cold water until no more foam appears.
  2. Leave beans in colander to continue draining.
  3. In bowl of food processor fitted with steel blade, place slow roasted tomatoes (or rinsed sun-dried tomatoes) and garlic.
  4. Process about 30 seconds, or slightly longer for sun-dried tomatoes.
  5. Add drained beans, process about 1-2 minutes, until beans and tomatoes are completely blended together.
  6. Add Tahini Sauce (affiliate link), 2 T lemon juice, olive oil, and half the water and process 30 seconds to one minute more, until all ingredients are well blended.
  7. Check the thickness and see if you want to use the other 2 tablespoons of water.
  8. Taste to decide whether to add more lemon juice and salt, add if desired and process a few seconds more.
  9. This will keep in the refrigerator for several weeks if it’s in a container with a tight lid.
  10. Sprinkle finished hummus with Sumac (affiliate link) if desired.
  11. Serve with pita bread, lavash, crackers, celery sticks, carrots, or red pepper strips.


You will need a food processor to make this successfully. There are many good brands, but I love my Cuisinart Food Processor DLC 10. (affiliate link) You might start with 2 T of lemon juice and taste to see if you want to add more.

Nutritional information is based on 1/4 cup serving size, and doesn't include lavash or pita bread. Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 183Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 433mgCarbohydrates: 16gFiber: 4gSugar: 4gProtein: 6g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Overhead shot of Roasted Tomato Hummus in bowl with pita bread around it.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With a moderate serving size this Roasted Tomato Hummus is probably lower in carbs than you think, but it’s still a splurge for low-carb diets. Beans are acceptable for all phases of the original South Beach Diet, and they’re great for other low-glycemic diets as well. This is great with low-carb pita bread, or eat with veggies if you’d like to keep the carbs lower.

Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2007, when I was regularly making slow roasted tomatoes with tomatoes from my garden! The recipe was updated with better photos in 2012 and was last updated with more information in 2023.

Pinterest image of Roasted Tomato Hummus

Share This: