Mediterranean Summer Swirl Vibrant Roasted Tomato and Basil Hummus

Roasted Tomato Basil Hummus

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Preparation time:15 Mins

Cooking time:40 Mins

Servings:4-6 servings

Ingredients:

• 4 medium Roma Tomatoes, halved or quartered
• 3 cloves Garlic, peeled
• 2 tablespoons Extra Virgin Olive Oil (for roasting)
• 1/2 teaspoon Dried Oregano
• Sea Salt & Freshly Ground Black Pepper, to taste
• 1 standard 15-ounce can Chickpeas, drained and rinsed (reserve liquid)
• 1/4 cup Tahini (runny)
• 2 tablespoons Fresh Lemon Juice
• 2 - 4 tablespoons Ice Water or Reserved Chickpea Liquid (aquafaba)
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Salt
• 1/2 cup Fresh Basil Leaves, packed, plus extra for garnish
• 1 tablespoon Extra Virgin Olive Oil (for blending)

Instructions:

• Preheat oven to 400°F (200°C). Toss tomatoes and whole garlic cloves with 2 tbsp EVOO, oregano, salt, and pepper on a baking sheet. Roast for 35-40 minutes until tomatoes are softened and slightly caramelised. Let cool slightly.
• Once cool enough to handle, squeeze the soft, roasted garlic pulp out of its skins. Reserve the roasted tomato juices.
• In the food processor, combine the tahini and lemon juice. Process for 1 minute until the mixture thickens and lightens in colour. Scrape down the sides.
• Add the drained chickpeas, ground cumin, and salt to the processor. Process for 1 minute. Scrape down.
• While the machine is running, slowly drizzle in 2-4 tablespoons of ice water or aquafaba until the mixture becomes smooth. Next, add the roasted garlic pulp and 1 tablespoon of the reserved tomato roasting juices. Process until very smooth (about 2 minutes).
• Add the packed fresh basil and the roasted tomatoes (avoiding excessive excess liquid unless needed for texture). Pulse until the basil is incorporated and the mixture turns a lovely pale pink/orange hue.
• Check the texture. If too thick, add more reserved tomato juices or ice water, one tablespoon at a time, until perfectly smooth. Taste and adjust seasoning (salt, lemon).
• Transfer hummus to a serving bowl. Create a swirl pattern using the back of a spoon. Drizzle generously with high-quality EVOO and garnish with fresh basil leaves and black pepper.

Nutrition Facts

Calories	936 kcal
Protein	12.7 g
Fat	24.5 g
Carbs	69.1 g
Fiber	30.1 g
Sodium	418 mg

Recipe Info

Category	Dip, Appetizer
Cuisine	Mediterranean

The Secret to Sun-Kissed Flavor: Elevating Classic Hummus

There are comfort foods, and then there is hummus. It’s a staple, a reliable friend on any platter, but sometimes, a classic needs a vibrant, seasonal upgrade to truly shine. That’s precisely what we’re doing today by introducing the irresistible sweetness of slow-roasted tomatoes and the aromatic punch of fresh basil into the creamy chickpea base. This Tomato and Basil Hummus isn't just a dip; it’s an experience—a way to capture the essence of a sun-drenched Italian garden and serve it right on your coffee table. If you thought hummus couldn't get any better, prepare to be delightfully proven wrong.

Why This Mediterranean Masterpiece Belongs on Your Table

This particular iteration moves beyond the traditional chickpea and tahini profile, transforming it into something intensely colourful and complex. We’re taking humble ingredients and coaxing deep, concentrated flavour out of them through a simple roasting process, which sets this Roasted Tomato and Basil Hummus apart from any quick fix you might have tried before.

A Lighter, Brighter Take on the Creamy Staple

While the texture remains deeply satisfying and rich, the flavour profile is markedly different from standard versions. The sweetness drawn from the roasted tomatoes perfectly cuts through the earthiness of the tahini and the bright acidity of fresh lemon, resulting in a beautifully balanced spread. It’s vibrant enough to feel celebratory but simple enough to whip up for a weeknight snack, making it a fantastic addition to any collection of Healthy Basil Recipes .

Meet Your New Go-To Dip for Summer Gatherings

Imagine the vibrant pinkish-orange hue sitting proudly next to olives and artisan crackers—it’s instantly eye-catching. Whether you are hosting a casual patio evening or looking for an elevated appetizer, this Tomato Basil Hummus serves as an instant focal point. It pairs beautifully with robust, crisp dippers, such as sturdy Tomato and Basil Hummus Chips made from baked pita triangles.

Unpacking the Freshness: A Taste Profile Snapshot

The dominant flavour notes here are unmistakably fresh. You get the mellow, sweet concentration from the roasted tomatoes, followed by the sharp, peppery lift of the basil. Tahini and cumin provide the grounding earthiness, while a hit of lemon ensures the entire dip finishes clean, never heavy. This synergy of savoury, sweet, and herbaceous makes the Fresh Basil Hummus deeply addictive.

Essential Components for Perfect Tomato and Basil Hummus

Creating this luxurious dip relies on balancing a few key elements: the depth of the roast, the quality of the tahini, and the freshness of the herbs. To begin crafting this spectacular Tomato and Basil Hummus Recipe , you’ll need a solid foundation of ingredients, including four medium Roma tomatoes, three cloves of garlic, two tablespoons of high-quality extra virgin olive oil (EVOO), half a teaspoon of dried oregano, sea salt, pepper, one standard 15-ounce can of chickpeas (drained and rinsed), a quarter cup of runny tahini, two tablespoons of fresh lemon juice, half a teaspoon of ground cumin, half a cup of packed fresh basil leaves, and finally, 2 to 4 tablespoons of ice water or reserved chickpea liquid (aquafaba) for texture control.

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Sourcing Spotlight: Choosing Your Base Components

The success of any homemade hummus lies in the integrity of its core ingredients. Don’t treat these components as mere fillers; they are the backbone of the final texture and flavour.

The Core Quartet: Chickpeas, Tahini, and Lemon Zest

For the chickpeas, always opt for canned if time is of the essence, but crucially, rinse them thoroughly. For an extra-silky mouthfeel that rivals professional kitchens, take a few extra minutes to gently pinch the skins off the rinsed beans—it’s a game-changer for smooth texture. Tahini quality is non-negotiable; look for a brand that is light in colour and runny; thick, paste-like tahini will yield a denser, more bitter result in your Basil Hummus Recipe . The fresh lemon juice must be freshly squeezed, not bottled, to provide that necessary, vibrant tang.

Roasting Technique: Preparing the Sweetest Tomatoes

To achieve that deep, sun-drenched flavour integral to this Tomato Hummus Recipe , we roast the tomatoes. Halve or quarter four medium Roma tomatoes, toss them with 2 tablespoons of EVOO, half a teaspoon of dried oregano, salt, and pepper, and roast them at 400° F ( 200° C) until they are softened and slightly caramelized—about 35 to 40 minutes. We are roasting them alongside three whole, peeled garlic cloves. The roasting process evaporates excess water and concentrates the natural sugars, making the final spread sweeter and less watery than if you were to use raw tomatoes.

Must-Have Tools for Silky-Smooth Blending

While you could use a high-powered blender, a good quality food processor is the superior tool for hummus. It allows for better control over the addition of liquids and ensures the tahini properly emufies, leading to that signature creamy texture we are aiming for.

Optional Enhancements for an Extra Flavor Pop

If you enjoy depth, consider adding a small amount of Sun Dried Tomato Basil Hummus element by using a tablespoon of oil-packed sun-dried tomatoes along with the fresh roasted ones, though the roasted variety provides the best base moisture. A small pinch of smoked paprika, added during blending, can also introduce a subtle, intriguing background warmth.

Step-by-Step Guide to Achieving Culinary Perfection

The method for this dish is intuitive, centred around creating separate flavour layers before unifying them in the processor. Begin by ensuring your tomatoes and garlic have roasted and cooled slightly. While they are cooling, you have a perfect window to prepare the tahini base—a critical step for texture.

Mastering the Blend: Texture Control Secrets

The difference between good hummus and truly great hummus is often about how you build the emuon and manage moisture. Patience during the blending stages yields rewards.

Phase One: Roasting the Tomatoes to Concentrate Sweetness

As detailed above, the 35-40 minute roast at 400° F ( 200° C) is essential. Once cooled, gently squeeze the soft, sweet pulp of the roasted garlic from its skin and reserve the roasted tomato juices—these flavourful liquids will be used to thin the dip later, integrating the roasted essence fully.

Building the Base: Combining Ingredients in Sequence

Start your food processor and add the quarter cup of tahini and two tablespoons of fresh lemon juice. Process this alone for a full minute until the mixture thickens and visibly lightens in color; this crucial emufication step ensures a smooth, non-gritty outcome. Next, introduce the drained and rinsed chickpeas, half a teaspoon of ground cumin, and salt.

Blend this for another minute, scraping down the sides.

The Icy Trick: Achieving Ultra-Creamy Hummus Consistency

This is where we achieve that airy lightness. While the processor runs, slowly drizzle in 2 to 4 tablespoons of ice-cold water or reserved aquafaba. The cold liquid shocks the mixture, making it fluffier. Follow this by adding the roasted garlic pulp and about one tablespoon of the reserved tomato roasting juices.

Process for two full minutes until the base is exceptionally smooth.

Final Seasoning Check and Garnishing Presentation

Finally, add the packed half-cup of fresh basil leaves and the bulk of the roasted tomatoes (saving a small amount back if you prefer a thicker dip). Pulse just until the basil is chopped and the mixture achieves a beautiful pale pink hue. Taste judiciously now—add more salt or lemon if needed. Transfer the Tomato and Basil Hummus to your serving bowl, use the back of a spoon to create an attractive swirl, and finish with a generous drizzle of premium EVOO and a scattering of fresh basil leaves.

Storage Solutions and Make-Ahead Magic

This vibrant dip truly benefits from a brief chilling period, allowing the basil and roasted tomato notes to fully meld with the tahini base. It’s fantastic made a day ahead, which is wonderful news for entertaining.

Optimal Storage Duration for Maximum Freshness

When stored in an airtight container in the refrigerator, this Tomato and Basil Hummus remains at its peak flavour and texture for up to five days. Due to the high water content from the fresh tomatoes, it won't last quite as long as traditional hummus, but the fresh flavour is worth enjoying quickly.

Troubleshooting: Fixing Hummus That's Too Thick or Too Thin

If your finished blend seems too dense, simply return it to the food processor and add your reserved tomato juices or ice water, one tablespoon at a time, while pung, until you hit that perfect dipping consistency. Conversely, if it’s too loose, add a few more rinsed, drained chickpeas and pulse briefly to absorb the excess liquid.

Flavor Tweaks: Vegan Substitutions and Spice Variations

This recipe is inherently vegan, provided you use a plant-based source for any potential topping additions. If you find your batch needs more punch, a pinch of red pepper flakes blended in near the end adds a lovely heat. For a less tomato-forward but still herbaceous alternative, consider this a great base for a Sun Dried Tomato Basil Hummus variation by swapping half the fresh tomatoes for rehydrated, oil-packed sun-dried tomatoes.

Beyond the Pita: Serving Ideas for the Tomato and Basil Hummus

While perfectly suited for dipping crusty sourdough or crudités, don't limit this stunning dip. Spread a generous layer onto grilled chicken or fish as a bright, cooling condiment. It also makes an exceptional base for sandwiches or wraps, acting as a healthier alternative to mayonnaise. For a delightful texture contrast, serve it alongside homemade Tomato and Basil Hummus Chips dusted with za'atar seasoning.