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White Bean Hummus with Oven Roasted Tomatoes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 12 servings
Author: La Petite Casserole
Ingredients
For the hummus
  • 1 can of cannellini beans
  • 1 garlic clove finely chopped/grated
  • 1 tsp of ground cumin
  • The juice of ½ lemon
  • 2 full tbsp of Tahini paste
  • 3-4 tbsp of olive oil + more to drizzle
  • Salt pepper
For the tomatoes
  • 10-12 cherry tomatoes cut in half
  • ¼ tsp of dried oregano
  • ¼ tsp of dried thyme or mint
  • ¼ tbsp of cane sugar
  • ½ tsp of salt
  • 3-4 tbsp of olive oil
  • 5-6 slices of country-style bread cut into squares
Instructions
  1. Rinse and drain the beans, then put them in a food processor.
  2. Add into the food processor garlic, cumin, lemon juice and Tahini paste. Mix until you get a smooth cream.
  3. Add olive oil a little at a time and mix until it is well integrated. Store in the fridge well covered until you need it.
  4. For the tomatoes, preheat the oven at 350°F and line a baking dish with parchment paper.
  5. Discard the tomato seeds and pulp, place the tomatoes cut-side up into the dish and toss to coat with oregano, thyme, sugar and salt.
  6. Drizzle olive oil over the tomatoes and bake them for about 15 minutes.
  7. Spread the bread with the bean hummus and decorate with 1-2 oven roasted tomato halves, serve.