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Slow Roasted Tomato Hummus

You can make this delicious Slow Roasted Tomato Hummus with homemade Slow Roasted Tomatoes or sun-dried tomatoes from a jar, and this tasty hummus is low-glycemic, vegan, dairy-free, and South Beach Diet Phase Two. Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Slow Roasted Tomato Hummus!

Slow Roasted Tomato Hummus found on KalynsKitchen.com

This Slow Roasted Tomato Hummus Recipe is a little bit of a public service announcement for anyone who has Roma or San Marzano tomatoes in the garden; this is prime time to be making Slow Roasted Tomatoes, those delicious little morsels of roasted tomato that capture the flavors of summer.  I’ve been making them every summer for quite a few years now, and back in 2007 when I had some thawed in the fridge I used them to come up with this recipe for Slow Roasted Tomato Hummus, which is now one of my favorites!

If you don’t have tomatoes in the garden, you can make this hummus with sun-dried tomatoes from a jar; just add a little water and process to soften the dried tomatoes.  I served this with my favorite Lavash bread that I brushed with olive oil and sprinkled with Sumac and then toasted in a toaster oven for a few minutes, but low-carb pita bread would also be delicious.  My photos below were for a double batch of hummus, and this is so good you might want to double it as well when you make it.


Slow Roasted Tomato Hummus found on KalynsKitchen.com

Rinse the canned garbanzo beans with cold water and let them drain well.These are the slow roasted tomatoes after they’ve been frozen and thawed; remember I’m making a double batch of hummus here! If you don’t have slow roasted tomatoes, rinse the oil from sun-dried tomatoes and add a little water.

Puree the slow roasted tomatoes (or sun-dried tomatoes plus a little water) with the garlic until they are mostly smooth. Add drained garbanzos to the tomatoes and process until the beans are pureed and the mixture is well combined. 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.)

I brushed my favorite Lavash bread with olive oil and sprinkled with Sumac, then toasted it just until the bread was firm. Then I cut the bread into squares to use to dip the hummus. You can also eat this with low-carb pita bread, celery, carrot sticks, or red pepper strips.

More Delicious Hummus Variations:

Parsley Hummus with Whole Wheat Pita Chips from Kalyn’s Kitchen
Hummus Recipe and more hummus links from Simply Recipes
Sweet Potato Hummus with Olive Oil and Sumac from Kalyn’s Kitchen
Lima Bean Hummus from A Veggie Venture
Green Garbanzo Hummus with Sweet Mini-Pepper Dippers from Kalyn’s Kitchen
Roasted Red Pepper Hummus from Dani Spies
Black-Eyed Pea Hummus with Olive Oil and Sumac from Kalyn’s Kitchen
Creamy Roasted Garlic Hummus from Gluten Free By The Bay
Sun Dried Tomato Hummus from Pinch My Salt

Slow Roasted Tomato Hummus

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

Ingredients:

  • 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
  • 2-3 T fresh lemon juice (start with 2 T and taste)
  • 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

Directions:

  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 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, 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 if desired.
  11. Serve with pita bread, lavash, crackers, celery sticks, carrots, or red pepper strips.

Notes:

You will need a food processor to make this successfully. There are many good brands, but I love my Cuisinart Food Processor DLC 10.

 

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Slow Roasted Tomato Hummus is not suitable for low-carb diets except in very small amounts, but beans are acceptable for all phases of the South Beach Diet, and they’re great for other low-glycemic diets as well. This is great with low-carb pita bread if you’d like to keep the carbs a bit lower.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Pinterest image of Slow Roasted Tomato Hummus

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45 comments on “Slow Roasted Tomato Hummus”

  1. Pingback: Mac and Cheese with Roasted Tomatoes - Recipe Girl

  2. Looks delicious! I've tried my own hummus before and it is so much easier than I would have thought!

  3. I love slow roasted tomatoes – I've made sun-dried tomato hummus but never used slow roasted tomatoes. This looks wonderful.

  4. what a delicious way of using roasted tomatoes. If my tomatoes ever ripen this year, I'm coming back to this recipe!

  5. Slow roasting makes EVERYTHING butter, no? Once again, you have the most colorful food in the blog-o-sphere!

  6. Lydia, I love this too. And just about anything else involving slow roasted tomatoes.

    Eileen, hope you enjoy!

  7. Why have I never thought to add roasted tomatoes to hummus? I've clearly been missing out for years. 🙂

  8. Oh yes, this is one of my favorite hummus variations; I often eat it for breakfast. Made my first batch of slow-roasted tomatoes last week, and I'll hit the farm stand for more tomatoes this weekend.

  9. I have been a lover of hummus for quite some time, but have just recently began making my own. So far, I have made roasted red pepper hummus and sweet potato hummus. This recipe looks SUPER yummy… I heart tomatoes! Can't wait to try it!

  10. Marie, tomato+basil+roasted garlic! Sounds wonderful!

  11. I made a version of this today (no tahini, since I didn't have any onhand), roasted the garlic, and added a bunch of basil.
    Tomato-basil hummus? DELISH.

  12. McSequins, I was at the movies, but it sounds like you can up with a perfect substitution! So glad you liked it!

  13. i used nat. pb and a little sesame oil…anyway it's amazing. you rock my socks and i heart hummus!

  14. is there anything you can replace tahini(sp?) with? i live in town without…so i'm going to attempt this (first hummus experience both tasting and making) with roasted red peppers and no tahini…wish me luck! lol. thanks again for your wonderful blog!
    jen

  15. Sounds really delicious. Hummus is such a great fast food, and adding roasted tomatoes can only improve the flavour. You’re proving to be quite a source of roasted tomato recipes, dear Kalyn!!

  16. Kalyn, that is totally out of this workd recipe of hummus with tomatoes…great invention! tx for your incredible recipes, your blog is like a encyclopedia for me…Wish I could give more awards to u on this

  17. Hi Kalyn,
    It’s my first time here.Your tomato hummus looks very good. I have never tried making hummus with tomatoes. I will give this a shot when I make hummus next. Thanks for the recipe.

  18. Kalyn,

    This sounds really great! I haven’t tried the slow roasted tomatoes yet but I’ll pass the recipe on to my aunt whose tomato plants are filled with soon-to-be ripe tomatoes. My sun-dried tomato hummus recipe is a little on the sweet side so this one will be a nice change! Thanks for the link!

  19. Hi Kalyn, this sounds divine! I LOVE hummus and roasted tomatoes. Great combo & so nutritious! Cheers!

  20. Meeso, loved the color!

    Christine, sounds like a lot of us are down to the last of the slow roasted tomatoes!

    HB, alas, no Trader Joe’s in Utah.

    Karina, it’s a great gluten-free snack!

    Barbara, I think roasted red pepper would taste great.

    Chris, don’t remind me about those lunches! (Although I have to confess, at least I get 40 minutes.)

    Peter, thanks, loved it!

    Deborah, hadn’t thought of the combo of basil and hummus but I love the sound of it.

    Claire, it was great.

    Maria, any time!

    Kevin, only a few ripe tomatoes here too, but they are starting!

    Tanna, I bought some at Costco yesterday too after this got me started on it!

    Jeanne, you must try the slow roasted tomatoes. They absolutely taste wonderful in soups or any dish where you’d use canned tomatoes.

  21. I love, love, LOVE hummus but like you, I have never seen the point of making it myself if there are such good versions available commercially. This recipe sounds fantastic though and not difficult. You coudl also try adding fresh coriander instead of tomatoes, or roasted red peppers. Mmmmm!

    I have just read your slow-roast tomato recipe and I am drooling. Best I get to a market soon and preserve the taste of summer 🙂

  22. It’s hard to beat hummus! I just bought a container at Sam’s today but I often make my own. It’s just so easy and so good. I’ll keep this one for use one day.

  23. That looks really good. I am impatiently waiting for the local vine ripened roma tomatoes.

  24. I love all kinds of hummus! Thanks for sharing your great recipes!

  25. Mmm – you know I love my hummus, given my revelations! And this is particularly gorgeous and sounds delicious. I think I’ve found my new sandwich for this week.

  26. I need to give this a try- I love hummus and it is so easy to make that anyone can do it and personalize it to their own tastes. What about artichoke hummus? or basil? or roasted red pepper? The possibilities are endless!

  27. Great looking hummus and I’m sure it tasted wonderful with that roasted tomato in there…I love it’s affect too!

  28. Loving the hummus, Kalyn! Perfect for a quick 20 minute lunch period….:)

  29. I find myself thinking the same thing. Then you make it and it is so easy and you wonder why it took you so long. I’ve only ever made the plain hummus. I love roasted red pepper hummus so I might try adapting your recipe. Your tomato hummus looks wonderful.

  30. Kalyn, This hummus looks de-lish. I will try this combo. I love hummus!

    xoxo

    Karina

  31. We love hummus as well. BTW > If you like the hummus from costco, try the roasted garlic hummus from Traders Joes (their brand I think). Even Better. YUM!

  32. I was wondering just what I was going to do with the last of my slow roasted tomatoes. This looks fantastic and I know Mr CC is going to love it. Thanks, Kalyn!

  33. What a great color!

  34. Alanna, this was so great. No question about it, Fiber from 28 Cooks is the reigning queen of hummus!

    Patricia, let me know how you like it.

    Ilva, thanks. I hope you’re having so much fun.

    Hi Fiber, Did you hear we have annointed you the queen of hummus? I would be honored if you tried my version!

    Kelly this does have Tahini. I find it at stores like Wild Oats.

    Simona, isn’t the color great! You must try the slow roasted tomatoes. They are just amazingly flavorful.

    Lydia, how cool that we’re on the same cycle with our tomatoes. I haven’t roasted any yet, but soon!

  35. I too am down to my last container of slow-roasted tomatoes, and this week I saw plum tomatoes at my favorite farmstand. I’ll use my frozen ones to make a batch of this hummus before starting the cycle again. Thanks!

  36. Very nice recipe, Kalyn. I love the color too. I will try and roast tomatoes the way you do.

  37. Here in south Texas, I’ve been roasting tomatoes for a month! I planted a Roma plant for that sole purpose. 🙂

    I can’t wait to try this. I love hummus.

  38. Ever since I came back from Egypt, I’ve had a thing for hummus. Unfortunately, finding tahini is difficult, and that’s a staple ingredient for traditional hummus. I’ll have to give this a try simply because I can actually find all the ingredients!

  39. You know I’m a sucker for anything “hummus” and this one looks amazing. I’ll have to give the Slow Roasted Tomatoes a try.

  40. This is a truely great idea Kalyn, I just have to make this when I get back home!

  41. I love hummus and would love to try this variation, Kalyn!

  42. Truly gorgeous and I know you’ve been raving about it. BTW I think 28Cooks is the reigning ‘queen’ of hummus, there’ve been dozens of versions.

  43. Katie, I loved the color too. I was a bit surprised it was so orange rather than deeper red.

    Valli, here is the recipe for Slow Roasted Tomatoes but you can be sure I’ll be posting it again as soon as I start madly roasting tomatoes. They are so heavenly, be sure you make some!

  44. Can’t wait for you to post your method for slow roasting tomatoes. The hummus looks great and thanks for all the other links to your fellow blogers recipes for hummus as well!!!

  45. That does sound good, Kalyn, plus I love the color… so much prettier than the regular variety!

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