Slow Roasted Tomato Hummus

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Slow Roasted Tomato Hummus - Andrea MeyersFollow Me on Pinterest

In the summertime we grow tomatoes in our garden, and sometimes we get a bumper crop like we did this past year. We ended up with so many tomatoes we couldn’t eat them fast enough and I slow roasted a few batches to put away for the winter. If you look up “slow roasted tomatoes” on Food Blog Search you’ll find several blogs have written about it, and I chose to follow the instructions at A Veggie Venture. After roasting I packed the tomatoes into jars with the olive oil and spices leftover from roasting and topped off with more olive oil. The jars keep well in the freezer.

Andrea's Recipes - Roasted Tomatoes

We’ve used them in several ways, and last week we opened another jar and added some to a batch of hummus. It only took a few bites for Michael to proclaim this the best-tasting hummus we had ever made and we quickly went through it and made more. This makes a great healthy dip that I like to nibble on for lunches, but we also like to spread it on sandwiches.

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A Best of the Web recipe![Update: August 2009, featured on in their Best of the Web section!]

Slow Roasted Tomato Hummus
Prep time
Total time
Serves: 2 cups
  • 1 (15 ounce) can garbanzo beans, drained and rinsed (or 1/2 cup dry beans, soaked overnight, then drained and rinsed)
  • 1/4 cup tahini (I prefer Ziyad brand, but any will do.)
  • 2 tablespoons lemon juice
  • 2 to 3 cloves garlic, minced
  • 6 slow roasted tomato halves in olive oil (I roasted mine with garlic, basil, oregano, kosher salt, and pepper.)
  • 2 to 3 tablespoons of the seasoned olive oil from the tomatoes
  1. In the bowl of the food processor, add the beans, tahini, lemon juice, garlic, and tomatoes. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in the seasoned olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth paste. Serve with raw vegetables or whole wheat pita or baguette slices.
More Information

food processor


If you do not have slow-roasted tomatoes, you can use commercially prepared sun-dried tomatoes in olive oil.

Other Dip Recipes From This Blog

Andrea's Recipes - Hummus Bi Tahini Andrea's Recipes - Cannellini Bean Dip Andrea's Recipes - Roasted Red Pepper Dip

More Hummus Recipes From Around the Blogs

[Disclosure: This blog earns a small commission through affiliate links.]


  1. miguel says

    I love hummus. Your family is really lucky to have such great food. Have you ever tried hummus with hot peppers, like jalapenos?

  2. says

    I’m so glad I caught this recipe. My brother gave me a mini food processor for Christmas and I’ve yet to use it. I love hummus but I’ve never made it fresh. I can’t wait to try it!

  3. says

    Thanks Miguel. We haven’t made jalapeno hummus before, but we have some jalapenos in the frig so might have to give it a try.
    Maris, I hope you like it!
    Kalyn, we’ve really enjoyed the slow roasted tomatoes. So good!

  4. KimDaCook says

    I am not very big on tomatoes but I have to say that this sounds very yummy, going to to try it out on the family at the next braai.


  1. […] We slow roasted the second bulk tomato purchase from Johnson’s Backyard Garden. There are a gazillion online recipes for slow-roasted tomatoes so I will leave the google up to you. Word to the wise: they won’t last long.  About half the first batch I preserved in olive oil went into this lovely recipe for slow-roasted tomato hummus at Andrea Meyers. […]

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