Roasted Garlic Hummus with Marinated Tomatoes

roasted garlic hummus topped with chickpeas, basil, and marinated cherry tomatoes with fresh pita wedges

Roasted Garlic Hummus with Marinated Tomatoes

This tasty homemade roasted garlic hummus is topped with the most delicious fresh marinated tomatoes for an epic snack or party appetizer.

Course Appetizer

Cuisine Vegetarian

Keyword Marinated Tomato Garlic Hummus, Roasted Garlic Hummus

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 150kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

2 whole heads of garlic
extra virgin olive oil for drizzling
15 oz can of chickpeas
3 TBSP fresh lemon juice (3 TBSP = approx. 2 small limes)
2 TBSP tahini
½ tsp fine sea salt
3 ice cubes

MARINATED TOMATOES

1 cup cherry tomatoes, quartered
½ tsp fresh minced garlic
2 TBSP extra virgin olive oil
½ TBSP red wine vinegar
1 TBSP lemon juice
½ tsp Italian seasoning
¼ tsp sea salt
¼ tsp freshly ground black pepper
fresh basil to taste (optional but delicious!)

OPTIONAL EXTRA GARNISH

sweet paprika for sprinkling
extra virgin olive oil for drizzling
chickpeas for topping
pita bread for dipping

Instructions

FIRST ROAST THE GARLIC

Preheat oven to 400℉.
Prep garlic by cutting the tops off each head of garlic until the tops of the cloves are exposed, approx. ½ inch.
Place both heads of garlic cut side facing up onto a piece of aluminum foil and drizzle the exposed cloves with olive oil. Wrap with foil to make a little foil pouch for the garlic, seal it, and place on a baking sheet to roast for 35-40 minutes. (Roasting time may vary based on garlic size with jumbo garlic taking a wee bit longer and smaller heads of garlic roasting faster.)

MARINATE THE TOMATOES

While the garlic roasts, marinate the tomatoes. In a medium bowl combine quartered cherry tomatoes with garlic, olive oil, vinegar, lemon juice, italian seasoning, salt, pepper, and fresh basil if you have some handy!
Mix to coat the tomatoes and allow to sit at room temperature while the garlic roasts, stirring occasionally.

NEXT MAKE THE HUMMUS

Once golden brown and tender from the oven (and cooled enough to handle) squeeze out the cloves from the heads of garlic into the bowl of a food processor.
Drain and rinse chickpeas and add to the food processor along with lemon juice, tahini, salt, and ice cubes.
Blend for 5 minutes until smooth and creamy. Give the hummus a little taste test and add any additional lemon juice or salt desired. Extras like cumin and paprika are also amazing flavor boosters for hummus if you're a fan.

READY TO EAT?

Spread hummus into a wide shallow serving bowl and top with the half marinated tomatoes. I like to either add them to the side of the bowl or make a little hollowed out well in the center to add them to.
Garnish with all your favorites (I added some tasty optional extras above) and dive in with fluffy pita bread.
Once the marinated tomatoes start to get gobbled up, add the rest to the bowl and keep the tomato party going!

Notes

OPTIONAL EXTRA: thinly sliced red or white onions make a delish add-in to the marinated tomatoes so feel free to add some if you'd like some marinated onions along with your hummus. It's delish!

This recipe yields 6 small servings, perfect for a family snack sesh or a hang with friends. Need a larger serving for a party or potluck? Simply double (or triple!) the recipe and you're good to go!

Nutrition Facts below are estimated per serving of both the hummus and marinated tomatoes using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition