Tomato Basil Hummus

I do love me some hummus.  People are always asking me what my favorite recipe on this blog is, and after I get finished telling them about my 10 minute recipe for fresh ricotta, the next thing I talk about is my 5 minute recipe for hummus.  (Are you sensing a trend here?)  Anyway, this particular version of hummus is also one you can whirl up easily in your food processor, but instead of the tahini that gives classic hummus its great taste, this one subs in roasted tomatoes and a big heaping handful of basil.  It’s hummus, summertime-style!

Because I don’t know about you, but by mid-July the basil and I are pretty much racing to keep up with each other.  I chop it down and make summer lasagna and steak caprese and I give big fistfuls of it to my buddies and the next day I come out and it looks like this:

And I know, pesto and all that, but joyfully you can also use it to make a rocking great hummus.  Adding basil to a regular hummus recipe will work just fine, but if you have the time to make a few roasted tomatoes…well, that is just plain summertime hummus heaven.  I have been known to serve this and only this to the Southern husband for supper.  Okay, I gave him some pita chips and celery to go with it.  He didn’t look too deprived.

Yes, that is a surfboard on my kitchen counter.  With candles on it.  Long story.  In the meantime, the next time you get a hummus hankering, try this summertime version.  There’s always room for hummus!

Tomato Basil Hummus
Serves: about 1½ cups hummus
  • 2 plum tomatoes, quartered
  • 1 tablespoon olive oil
  • 1 cup fresh basil leaves
  • 1 15-ounce can chickpeas, rinsed
  • 1⁄4 cup olive oil, plus more for serving
  • 1 teaspoon ground cumin
  • kosher salt
  • I clove garlic (optional - this will give the hummus a bit of a bite!)
  1. Preheat oven to 450. Toss tomatoes with 1 tablespoon olive oil and roast until softened and starting to blister, about 30 minutes. Cool.
  2. In a food processor, puree the chickpeas, tomato, basil, oil,cumin, a pinch of salt and garlic (if using) until smooth and creamy.
  3. Add 2-3 tablespoons water as necessary if you like your hummus creamier. I always do!
  4. Transfer to a bowl. Drizzle with olive oil before serving.


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