Roasted Tomato Garlic and White Bean Hummus

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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.

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.

The San Marzanos practically leapt off the table right into my bag. They knew I’d make it worth their while, and becoming this Roasted Tomato Garlic and White Bean Hummus was one delicious destiny.

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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.

Fresh Tomatoes with Garlic and Herbs

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!

San Marzano & Cherry Tomatoes Ready to Roast

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.

Roasted San Marzano and Cherry Tomatoes

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.

Tomato Hummus Ingredients in Food Processor

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!

Roasted Tomato Garlic & White Bean Hummus - giveitsomethyme.com – a delicious, creamy hummus recipe blending roasted San Marzano tomatoes, garlic, white beans, fresh basil and oregano! #giveitsomethyme #hummus #hummusrecipe #hummuswithouttahini #homemadehummus #healthyhomemadehummus #roastedtomatohummus #veganhummus #veganhummusrecipe #roastedtomatoes #roastedtomatosauce

Still craving more fresh tomato recipes, we have you covered!

Roasted Tomato Garlic & White Bean Hummus - Give it Some Thyme – a delicious, creamy hummus recipe blending roasted San Marzano tomatoes, garlic, white beans, fresh basil and oregano! #giveitsomethyme #hummus #hummusrecipe #hummuswithouttahini #homemadehummus #healthyhomemadehummus #roastedtomatohummus #veganhummus #veganhummusrecipe #roastedtomatoes #roastedtomatosauce

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Roasted Tomato Garlic and White Bean Hummus | Give it Some Thyme – a delicious, creamy hummus recipe blending roasted San Marzano tomatoes, garlic, white beans, fresh basil and oregano! #giveitsomethyme #hummus #hummusrecipe #hummuswithouttahini #homemadehummus #healthyhomemadehummus #roastedtomatohummus #veganhummus #veganhummusrecipe #roastedtomatoes #roastedtomatosauce

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Recipe

Roasted Tomato Garlic and White Bean Hummus

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 had to happen.
Course Appetizer, Sauce
Cuisine Gluten Free, Vegan
Keyword hummus recipe, roasted tomato recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 cups
Author Kim Peterson

Ingredients

  • 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

Instructions

  • 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.

Notes

The hummus can be refrigerated up to 4 days. Bring to room temperature to serve. It’s also a great sauce for pasta, pizza or flatbreads.

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