Roasted Tomato Hummus

APPETIZER

Change up your dip game this summer and try out this Crispy Shallot Hummus with balsamic roasted tomatoes! Such an easy and delicious recipe.

Creamy, dreamy & easy hummus topped with roasted tomatoes, crispy shallots, feta and herbs. I love hummus but the real star of this dish is the crispy shallots, which are one of the best foods EVER. I can’t stop eating them by the handful…. I used the @iamafoodblog creamy hummus recipe but if you are short on time, feel free to use store-bought hummus too!

Ingredients you’ll need

If you tried this Hummus with Crispy Shallots or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Instagram for even more deliciousness!

Roasted Tomato Hummus

Ingredients

  • Hummus (I used @iamafoodblog creamy hummus recipe)
  • 1 cup cherry tomatoes
  • 3 Tbsp balsamic
  • 1 Tbsp garlic powder
  • 1 Tbsp olive oil
  • 3 shallots
  • Canola oil
  • Crumbled Feta
  • Fresh parsley

Instructions

  1. Preheat the oven to 400 F. Combine the cherry tomatoes, balsamic, garlic powder, olive oil and salt and pepper on a baking sheet. Bake for 20 minutes or until the tomatoes are burst and bubbly.
  2. Next, make the crispy shallots. Use a mandolin or a sharp knife to slice the shallots as thinly as possible.
  3. In a medium saucepan, add enough canola, vegetable or avocado oil so it fills the pan about 1 inch high. Set the heat to medium-high. Once the oil is bubbling, add the shallots. Stir frequently until the shallots begin to brown. Be sure not to overcook the shallots because they will burn very easily.
  4. Once the shallots are browning (about 5 minutes), use a strainer to remove from the pan and transfer to lined paper towels. Season with salt while still hot and let cool completely.
  5. Serve hummus with tomatoes, shallots, feta, almonds and chopped parsley, and a drizzle of fresh olive oil.

Notes

Ingredients

  • Hummus (I used @iamafoodblog creamy hummus recipe)
  • 1 cup cherry tomatoes
  • 3 Tbsp balsamic
  • 1 Tbsp garlic powder
  • 1 Tbsp olive oil
  • 3 shallots
  • Canola oil
  • Crumbled Feta
  • Fresh parsley

Instructions

  1. Preheat the oven to 400 F. Combine the cherry tomatoes, balsamic, garlic powder, olive oil and salt and pepper on a baking sheet. Bake for 20 minutes or until the tomatoes are burst and bubbly.
  2. Next, make the crispy shallots. Use a mandolin or a sharp knife to slice the shallots as thinly as possible.
  3. In a medium saucepan, add enough canola, vegetable or avocado oil so it fills the pan about 1 inch high. Set the heat to medium-high. Once the oil is bubbling, add the shallots. Stir frequently until the shallots begin to brown. Be sure not to overcook the shallots because they will burn very easily.
  4. Once the shallots are browning (about 5 minutes), use a strainer to remove from the pan and transfer to lined paper towels. Season with salt while still hot and let cool completely.
  5. Serve hummus with tomatoes, shallots, feta, almonds and chopped parsley, and a drizzle of fresh olive oil.

Roasted Tomato Hummus

Ingredients

Instructions

  1. Preheat the oven to 400 F. Combine the cherry tomatoes, balsamic, garlic powder, olive oil and salt and pepper on a baking sheet. Bake for 20 minutes or until the tomatoes are burst and bubbly.
  2. Next, make the crispy shallots. Use a mandolin or a sharp knife to slice the shallots as thinly as possible.
  3. In a medium saucepan, add enough canola, vegetable or avocado oil so it fills the pan about 1 inch high. Set the heat to medium-high. Once the oil is bubbling, add the shallots. Stir frequently until the shallots begin to brown. Be sure not to overcook the shallots because they will burn very easily.
  4. Once the shallots are browning (about 5 minutes), use a strainer to remove from the pan and transfer to lined paper towels. Season with salt while still hot and let cool completely.
  5. Serve hummus with tomatoes, shallots, feta, almonds and chopped parsley, and a drizzle of fresh olive oil.

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