Yes, I’m coming at you with another tomato recipe, and for good reason! They were irresistibly overflowing at the farmer’s market last weekend. Tomato season isn’t quite over yet, and before the perfectly vine-ripened, ruby red beauties are gone, this Roasted Tomato Garlic and White Bean Hummus simply had to happen.
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Reminiscent of classic pizza sauce, roasting peak-season tomatoes with garlic makes all the difference in this hummus. White beans were the base in lieu of traditionally used chickpeas because of their milder flavor to allow the tomatoes to fully shine. Fresh basil is a must, and fresh oregano added even a little more flare.
To prep the San Marzanos after you quarter them, use your thumb or a small spoon to gently remove the seeds. No need to obsess over getting every single one; removing the majority will keep the hummus from becoming too thin.
A little olive oil, dried oregano, s&p, and they’re ready for the oven. So easy!
In just 20 minutes, the tomatoes will soften and begin to blister with a few light brown spots. That’s perfect. You don’t want them to turn to mush.
Now it’s only a matter of whizzing everything together in your food processor or high-powered blender. I reserved the roasted cherry tomatoes for garnish, but you can always toss some in the processor if you have extra.
In addition to its taste and looks, the beauty of this hummus is you can make it 3-4 days in advance. Plus it makes a great pizza sauce on flatbread with your favorite toppings. Enjoy!
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Roasted Tomato Garlic and White Bean Hummus
- 1 ½ pounds San Marzano tomatoes, quartered and most seeds removed
- ½ cup cherry tomatoes, halved
- 3 large garlic cloves, unpeeled
- 4 tablespoons olive oil, divided
- ½ teaspoon dried oregano
- Kosher salt and pepper
- 15- ounce can white beans, rinsed and drained
- ¼ cup fresh basil leaves, packed, plus extra for garnish
- 1 tablespoon fresh oregano or marjoram leaves, plus extra for garnish
- Juice of ½ lemon
- ¼ teaspoon crushed red pepper flakes, optional
- Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper.
- Spread the San Marzano, cherry tomatoes and garlic on the baking sheet. Brush with 2 tablespoons of olive oil. Sprinkle tomatoes and garlic with the dried oregano. Season with salt and pepper.
- Roast the tomatoes for 20 minutes until softened and lightly browned in spots. Remove baking sheet from oven and set aside to cool slightly. When cool enough to handle, peel garlic cloves. Set cherry tomatoes aside for garnish.
- In a food processor or high-powered blender, combine the roasted San Marzano tomatoes, garlic, white beans, basil, oregano, lemon juice, and crushed red pepper. Blend until smooth, scraping down sides of the bowl or blender as needed. Season with salt and pepper, to taste.
- Transfer hummus to a serving bowl. Garnish with roasted cherry tomatoes, extra basil and oregano. Drizzle with a little olive oil. Serve with toasted pita bread, chips, or crudité.
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