If I were to create a list of foods I always have on hand, hummus would be right at the top. As a food blogger, I'm always trying out new recipes and ingredients, so the foods I keep around are constantly in rotation. But hummus? It's a must. Especially for vegetarians! (also on the list: nut butter. and lots and lots of Greek yogurt).
While I sometimes take a shortcut and buy hummus at the store (although not recently with the listeria scare), I often make it from scratch as part of my Sunday night food prep. I typically whip up a batch of our exceptionally creamy classic hummus, but this week I thought it might be fun to switch it up.
Cooking Light recently did a story featuring 7 riffs on hummus, and I decided to browse through and see which one I had the ingredients for. I narrowed it down to roasted tomato and black bean, but decided to reserve the can of black beans for brownies. (Side note: I made my first batch of black bean brownies this week and they are ridiculously good. I'm still confused by it but I don't even care because they're so dang good and I just ate one for breakfast).
Anyways, this recipe is so super simple. You just take your favorite hummus recipe, add some cherry tomatoes that become all juicy and blistered in the oven, and then top it all off with fresh thyme and Parmesan. It's deliciously flavorful and perfect for serving to guests. Because why serve a bowl of plain hummus when you could dress it all up with fresh veggies and herbs?
This recipe made me realize how much of a blank slate hummus really is. I'm excited to try out new flavors and twists—and if you have a favorite kind, let us know in the comments!
Roasted Tomato Hummus with Parmesan and Thyme
Makes about 1 3/4 cups
- 1 batch of the best ever hummus (or use your favorite classic hummus recipe)
- 1/2 cup grape tomatoes, plus more for garnish
- a few large shavings of Parmesan cheese
- fresh thyme
- extra virgin olive oil
- kosher salt and freshly ground black pepper
Preheat oven to 400°F.
Spread 1/2 cup grape tomatoes in an even layer on a rimmed baking sheet. Drizzle with a little extra virgin olive oil and sprinkle with kosher salt and freshly ground black pepper. Bake for 20 minutes or until blistered; cool 10 minutes.
While the tomatoes are in the oven, whip up your classic hummus in the food processor. Add the cooled tomatoes and process until smooth. Spoon into a serving bowl and top with sliced grape tomatoes, Parmesan cheese, and thyme. Serve with fresh veggies, crackers, or pita bread.
Recipe adapted from Cooking Light.