This tasty homemade roasted garlic hummus is topped with the most delicious fresh marinated tomatoes for the ultimate party appetizer. It’s what snacking dreams are made of!
You’re going to be super cross with me, but I have had this dip photographed for quite a while now.
I’m talking months. MONTHS.
Apologies darlings! I’ve just been a complete failure when it comes to writing up my blog posts and editing photos. The latter being especially intimidating because I have this nifty little habit of taking too many photos of my food.
It’s just so pretty, gah! I get carried away. This hummus is especially a stunner.
Make it for your next party or gathering and you can pretty much guarantee complements.
She’s insta worthy yes, but she’s also faceplant worthy.
Creamy, dreamy roasted garlic hummus, loaded with flavor and topped with a fresh marinated tomato salad? It may be a visual work of art but it’s also the most deliciously edible work of art.
It’s hard not to stand over the bowl and just devour it like an animal.
Maybe make a big portion to share with your family and friends and then your own little personal bowl to be a little snack goblin with. Hah!
You’ve GOT to try this hummus! Let’s go ahead and get our recipe on, shall we?
Roasted Garlic Hummus with Marinated Tomatoes
This rockin’ recipe yields 6 servings, perfect for a small snacking situation with friends or family.
Ready to take this crave-worthy hummus to a party or shindig? Heck yes! This recipes can easily be doubled (or even tripled!) for a party perfect platter of creamy dreamy roasted garlic hummus with marinated tomatoes. You might want to go ahead and print off a few copies of the recipe because you will totally get harassed for it.
FIRST ROAST THE GARLIC
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Preheat oven to 400℉.
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Prep garlic by cutting the tops off each head of garlic until the tops of the cloves are exposed, approx. ½ inch.
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Place both heads of garlic cut side facing up onto a piece of aluminum foil and drizzle the exposed cloves with olive oil. Wrap with foil to make a little foil pouch for the garlic, seal it, and place on a baking sheet to roast for 35-40 minutes. (Roasting time may vary based on garlic size with jumbo garlic taking a wee bit longer and smaller heads of garlic roasting faster.)
MARINATE THE TOMATOES
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While the garlic roasts, marinate the tomatoes. In a medium bowl combine quartered cherry tomatoes with garlic, olive oil, vinegar, lemon juice, italian seasoning, salt, pepper, and fresh basil if you have some handy!
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Mix to coat the tomatoes and allow to sit at room temperature while the garlic roasts, stirring occasionally.
NEXT MAKE THE HUMMUS
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Once golden brown and tender from the oven (and cooled enough to handle) squeeze out the cloves from the heads of garlic into the bowl of a food processor.
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Drain and rinse chickpeas and add to the food processor along with lemon juice, tahini, salt, and ice cubes.
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Blend for 5 minutes until smooth and creamy. Give the hummus a little taste test and add any additional lemon juice or salt desired. Extras like cumin and paprika are also amazing flavor boosters for hummus if you’re a fan.
READY TO EAT?
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Spread hummus into a wide shallow serving bowl and top with the half marinated tomatoes. I like to either add them to the side of the bowl or make a little hollowed out well in the center to add them to.
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Garnish with all your favorites (I added some tasty optional extras above) and dive in with fluffy pita bread.
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Once the marinated tomatoes start to get gobbled up, add the rest to the bowl and keep the tomato party going!
This recipe yields 6 small servings, perfect for a family snack sesh or a hang with friends. Need a larger serving for a party or potluck? Simply double (or triple!) the recipe and you’re good to go!
Nutrition Facts below are estimated per serving of both the hummus and marinated tomatoes using an online recipe nutrition calculator. Adjust as needed and enjoy!
Calories: 150kcal, Carbohydrates: 23g, Protein: 8g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 301mg, Potassium: 302mg, Fiber: 6g, Sugar: 4g, Vitamin A: 148IU, Vitamin C: 11mg, Calcium: 51mg, Iron: 3mg
Leftover hummus can be stored in an airtight container for up to 4 days. If you’re making it ahead of time with the intent to meal prep (look at you being responsible!) then simply store the marinated tomatoes and the hummus in separate containers. I like to bring mine back to room temp. before serivng.
Looking for more delish dips? Check out the full dip recipe collection.
If you get a chance to try this tasty roasted garlic hummus recipe, let me know! Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
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