Slow roasted tomato hummus



Prep Time
Cook Time
Serves 2
4 - 6 People
Difficulty  0


  • 1 x can of canned chickpeas slighty drained
  • 1 tbsp runny tahini
  • 2-3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1-2 tbsp nutritional yeast
  • 1/2 tsp ground cumin
  • 1/2 tsp ground smoked paprika
  • Salt and pepper to taste
  • Black onion seeds to top
  • 2 cups cherry or Roma tomatoes
  •  1/2 garlic house 
  • fresh thyme 
  • salt and pepper to taste 


  1. Place all of the hummus ingredients in to a high speed blender and blend until smooth. 
  2. Place the cherry tomatoes in an oven-proof dish and drizzle over around 1/3 cup olive oil, slice a garlic house in half and add half a garlic of the garlic in the pan (place upside down) add a few stems of fresh thyme, rosemary and sprinkle on some salt.
  3. Bake at 150 degrees Celsius for about 60 minutes until jammy.
  4. Place the tomatoes with the garlic in a glass jar or use right away on top of the hummus!