Tomato Basil Hummus

  • Yield: about 1 1/2 cups hummus 1x


  • 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.