Roasted Tomato and Garlic Hummus

It was definitely an unusual start to the week.  Fall schedule began today (which means I move back to Mondays off), but I spent the day in staff enrichment in exchange for this Friday off.  And, the BOY was back in class.


Hello Fall!!!


I attempted to get a First Day of School picture of the BOY this morning before I left for work, but it did not go well.


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Since work was over by 4, I had more than enough time to swing by Whole Foods and change into workout clothes by 5:30pm.  What a treat!  I haven’t run since I broke my toe (~2 weeks ago) and was ready to give the toe a try.  I laced up my more supportive shoes for a short run on the path.  I did want to get in a little longer workout (I had a few dark chocolate covered espresso beans to get me through the day), so I planned a short run and then a walk.  It was such a gorgeous day that it was easy to get myself out the door!




I ran the first 2 miles, and if I had to describe the run in one word, it would be SLOW.  If I added a second word, it would be REBOOSTING!  Is that even a word?  It seems like it should be because my run/walk was just the REBOOST that I needed.  And although my toe was a little sore when I got home, it didn’t hurt at all during my workout!  When the BOY returned from school, he did pose for a few First Day pictures!




Before heading out into the rain to make us dinner.




Meanwhile, I was in the kitchen working on a new recipe.  I know what you’re thinking…it’s about time we got some food going back on this blog, and I agree!  The kitchen and I have not been keeping recent company, and I must say that I miss it!




On tonight’s agenda…a new hummus recipe!


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Confused by the tomatoes?  Don’t worry…these guys are involved too!




I found a fantastic looking recipe for Roasted Tomato and Garlic Hummus, and I was eager to make it!  I have been searching for some new appetizer recipes.  I love my Garlic Hummus, but I make it all of the time, so it will be good to have some new favorites in my recipe book (and on the blog)! 




I only ran into one…slight…problem…


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One pint of tomatoes (as instructed in the recipe) is not the same as one Costco sized container of tomatoes.  I guess I got a little TOO excited and didn’t realize my mistake until I saw the chickpea to tomato recipe in the processor.




No worries!  I had another can of chickpeas ready to add to the mix along with some lemon juice, garlic powder, and salt.




This definitely did the trick!  The texture was a little thin compared to my typical hummus, but I think this is because of the warm tomatoes in the food processor.  The taste, on the other hand, was INCREDIBLE! 




Roasted Tomatoes + Olive Oil and Salt always equals deliciousness!  I placed the hummus into the fridge, and I am hoping the flavors will blend as the mixture thickens overnight creating that perfect hummus texture…or at least a closer to hummus texture. 




Even if it doesn’t look (or taste) exactly like hummus, it does look like a promising new appetizer.

I can’t wait to try it tomorrow.  I promise to keep you posted!


On another fun note, today is also the 6 year anniversary of the BOY and my first date.  Although we don’t really celebrate it, we like to look back and smile thinking about our first date when he took me to the race track. 




This picture is actually from October 2006.  It seems like it was just last year, but we look so young!



More Favorite Hummus Recipes:

Garlic Hummus

Edamame Hummus

Roasted Red Pepper Hummus



Roasted Tomato and Garlic Hummus

Recipe from East Village Kitchen

1 pint grape or cherry tomatoes

3-4 cloves garlic (I recommend 4)

2 cups chickpeas

1 lemon, juiced

olive oil

Kosher salt and ground black pepper

garlic powder


-Preheat oven to 350 degrees.  Wash and dry 1 pint (I repeat 1 pint…unless you want to double the entire recipe) of tomatoes.

-Place tomatoes and peeled garlic cloves on a baking sheet.  Drizzle with olive oil, Kosher salt, and pepper making sure all the tomatoes are covered.  Place in oven for 12 minutes until tomato skins start to break.  Stir and return to oven for another 5 minutes.  NOTE: The original recipe recommends cracking all the tomatoes before returning them to the oven. I could not find my tongs and when I tried this with a fork all the gooey insides squirted out all over me.

-Place tomatoes, garlic, chickpeas, and lemon juice in food processor and process until smooth.  Add Kosher salt, pepper, and garlic powder to taste as needed.

-Refrigerate at least 2 hours.  Serve with veggies, pita chips, or crackers.



What is your favorite appetizer?  Links Welcome!

12 thoughts on “Roasted Tomato and Garlic Hummus

  1. Cute photo of you two back in the day!
    That’s great your toe didn’t hurt on the run!
    Unfortunately, I don’t like hummus or tomatoes (weird, I know)! I think my favourite apps are the plain ones- veggies and dip or nachos and salsa!

    • It was a little sore getting out of bed this morning, but I think it is on the mend. I never used to eat hummus and now I love the stuff on sandwiches, as a dip, everywhere. This one turned out pretty awesome too. I have a super easy black bean dip that I make that might be one of my favorites. It is so simple yet amazing!

    • Thank you! It is my favorite running spot in town and just 1/4 mile from our house. It is a 9 mile loop and I never get pictures, so one day the BOY and I went walking and I snapped up tons of photos for the blog. It is really just so peaceful!

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