Ingredients

For the Hummus Base

  • 1 can (15 oz / 425g) chickpeas (garbanzo beans), drained and rinsed

  • 1/3 cup tahini (sesame paste)

  • 3 tablespoons fresh lemon juice

  • 2 cloves garlic, minced

  • 2-3 tablespoons ice-cold water (as needed for smoothness)

  • 1/2 teaspoon ground cumin

  • Salt to taste

For the Roasted Tomato Topping

  • 1 cup cherry or grape tomatoes

  • 2 tablespoons olive oil (plus more for drizzling)

  • 1/4 teaspoon red pepper flakes (optional, for a bit of warmth)

  • Salt and freshly cracked black pepper to taste

For the Garnish & Serving

  • 1/4 cup fresh arugula (rocket) or parsley, roughly chopped

  • 2 tablespoons pine nuts, toasted

  • 1 baguette or crusty artisan bread, sliced and toasted or grilled

Instructions

1. Roast the Tomatoes

  1. Preheat your oven to 400°F (200°C).

  2. Place the cherry tomatoes in a small baking dish or on a lined baking sheet.

  3. Drizzle with 2 tablespoons of olive oil, and season with salt, black pepper, and optional red pepper flakes. Toss to coat evenly.

  4. Roast for 15 to 20 minutes, or until the tomatoes are soft, blistered, and slightly burst. Remove from the oven and set aside to cool slightly.

2. Make the Hummus

  1. Add the tahini and fresh lemon juice to a food processor. Process for 1 minute, scrape down the sides, and process for another 30 seconds to make it extra creamy.

  2. Add the minced garlic, ground cumin, and a pinch of salt. Process for 30 seconds.

  3. Add the rinsed chickpeas to the processor. Blend for 1 to 2 minutes until thick and mostly smooth.

  4. With the food processor running, slowly drizzle in the ice-cold water 1 tablespoon at a time. Continue blending until the hummus reaches an ultra-smooth, whipped consistency. Taste and adjust salt or lemon juice if desired.

3. Assemble the Bowl

  1. Spoon the fresh hummus into a wide, shallow serving bowl. Use the back of a large spoon to create a deep swirl or well in the center.

  2. Carefully spoon the warm, roasted cherry tomatoes and their flavorful cooking oils directly into the center of the hummus well.

  3. Arrange the fresh arugula or chopped herbs alongside the tomatoes.

  4. Sprinkle the toasted pine nuts and a final crack of black pepper over the top.

  5. Finish with an extra drizzle of high-quality olive oil if desired.

4. Serve

  • Arrange the warm, grilled bread slices along the edge of the bowl and serve immediately while the tomatoes are still warm.