This recipe is featured in our February 2018 Food + Entertaining article, The Best Appetizers to Get You Ready for a Super Bowl Party.
Hummus with Roasted Tomatoes and AlmondsCourse: Appetizers
Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days. This recipe is from Tusk in Portland, OR.
¼ cup skin-on almonds
4 cups mixed cherry tomatoes
3 sprigs thyme
3 garlic cloves. crushed
4 tablespoons olive oil, divided
2 cups Creamy Hummus with Cumin (see recipe below)
¼ cup very coarsely chopped cilantro
Nigella seeds (for serving)
- Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 7–10 minutes. Let cool, then coarsely chop. Reduce oven temperature to 250°.
- Toss tomatoes, thyme, and garlic with 1 tablespoon oil on a clean rimmed baking sheet; season with salt. Roast until tomatoes are softened and shriveled but not mushy, 1–1½ hours; pluck out thyme and garlic and discard (makes about 2¼ cups).
- Spread hummus on a plate and top with about 1 cup roasted tomatoes (reserve remaining tomatoes for another use). Drizzle with remaining 3 tablespoons oil and top with cilantro and toasted almonds. Sprinkle with nigella seeds.
- Recipe from Sam Smith of Tusk, bon appétit, July 2017
- Do Ahead: Tomatoes can be roasted 3 days ahead. Cover and chill. Reheat gently before serving.