Slow Roasted Cherry Tomato Hummus With Capers Recipe

When life gives you a can of chickpeas and some cherry tomatoes, trust me—you’re just a blend away from a hummus so divine it deserves a spot on your weekly menu remix.

I love making recipes that deliver a shot of flavor and a wallop of nutrition in every single bite they offer. This Slowly Roasted Cherry Tomato Hummus with Capers is one of my very favorite things to make.

With the deep sweetness of roasted cherry tomatoes, the unctuousness of chickpeas and tahini, and a zesty little kick, from the capers no less, this hummus is both terribly delicious and good for you.

Slow Roasted Cherry Tomato Hummus With Capers Recipe Ingredients

• Cherry Tomatoes: Packed with antioxidants; add sweetness and a touch of acidity.
• Olive Oil: Healthy fats; contributes richness and smooth texture.
• Chickpeas: High in protein and fiber; form creamy hummus base.
• Tahini: Rich in healthy fats; imparts nutty and savory flavor.
• Lemon Juice: Provides brightness and balance; enhances freshness.
• Garlic: Adds depth and aromatic spice; boosts immune health.
• Capers: Salty and tangy; elevate flavors with a briny punch.

Slow Roasted Cherry Tomato Hummus With Capers Recipe Ingredient Quantities

• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 2 tablespoons olive oil (extra for roasting tomatoes)
• 3 tablespoons cold water
• 2 tablespoons capers, drained
• Fresh parsley, for garnish

How to Make this Slow Roasted Cherry Tomato Hummus With Capers Recipe

1. Set your oven to an even 150°C (300°F) to preheat. Then, get a baking sheet and line it with resistant-but-flexible parchment paper.

2. Put the cherry tomatoes that have been cut in half onto the baking sheet you prepared. Add 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Toss to combine and coat the tomatoes evenly.

3. Put the tomatoes in the oven and cook them for approximately
1.5 to 2 hours. They should be shriveled and lightly caramelized when you take them out. Let them rest until they are no longer hot.

4. Place the drained chickpeas in a food processor with the following ingredients: tahini; lemon juice; minced garlic; ground cumin; and 2 tablespoons olive oil.

5. Blend the mixture until it is smooth, as needed, scraping down the sides.

6. Slowly incorporate the roasted tomatoes; blend again until fully integrated.

7. While the food processor is running, gradually incorporate the cold water until the consistency of the hummus is to your liking.

8. Add extra salt and pepper to the hummus for added flavor.

9. Put the hummus in a serving bowl and mix in the drained capers.

10. Top with fresh parsley and a splash of olive oil just before serving. Dip with pita, crackers, or fresh veggies.

Slow Roasted Cherry Tomato Hummus With Capers Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Measuring cups and spoons
5. Knife
6. Cutting board
7. Mixing bowl
8. Food processor
9. Spatula
10. Serving bowl

FAQ

• Can I use canned tomatoes instead of fresh cherry tomatoes?The most flavorful tomatoes are fresh fruit from the plant; however, in an emergency, you can use canned tomatoes. Be sure to drain them well.
• Is there a substitute for tahini?You can use almond butter or sunflower seed butter as an alternative, but the flavor will be slightly different.
• Can I make this hummus without roasting the tomatoes?The flavor is enhanced through roasting, but for a fresher taste, you can use unroasted cherry tomatoes.
• How long will this hummus stay fresh?If kept in a sealed container in the fridge, the contents ought to last up to 5 days.
• Can I add other spices to this hummus?Certainly! Consider incorporating paprika, smoked paprika, or red pepper flakes for additional intensity.
• What can I serve with this hummus?It is excellent with pita bread, fresh vegetables, or as a sandwich spread.
• Are capers necessary in this recipe?A distinct and tangy flavor is imparted by capers, but if you prefer, you can eliminate them or sub olives for capers.

Slow Roasted Cherry Tomato Hummus With Capers Recipe Substitutions and Variations

Grape tomatoes or regular tomatoes, chopped, make a good substitute for cherry tomatoes.
Olive oil: Substitute with either avocado oil or sunflower oil.
Lime juice: Substitute with any citrus juice, like orange, for a different tang.
Chickpeas: Replace with white beans such as cannellini or navy.
Sunflower seed butter or peanut butter can be used for an even nuttier taste than tahini.

Pro Tips

1. Roast for Flavor Enhance the caramelization of the cherry tomatoes by roasting them with a dash of balsamic vinegar. This adds a subtle sweetness and depth of flavor that complements the hummus beautifully.

2. Creamy Texture Tip For an ultra-smooth hummus, peel the skins off the chickpeas after draining. This can be done easily by gently pinching each chickpea, and the skin will slide right off. It’s a bit of extra work but results in a significantly creamier texture.

3. Garlic Adjustment If you prefer a milder garlic flavor, consider roasting the garlic cloves alongside the tomatoes. Roasted garlic is sweeter and more subtle than raw minced garlic, which can blend nicely into the hummus.

4. Perfect Consistency If your hummus turns out thicker than desired, add a touch more cold water or a bit of reserved chickpea liquid (aquafaba) instead of water for added smoothness and a silkier texture.

5. Garnish with Zing For a fresh burst of flavor, zest a bit of lemon over the finished hummus along with the parsley. The lemon zest will give the dish a fresh, bright aroma and complement the lemon juice already in the recipe.