Monday, July 16, 2012

Truffle-Roasted Tomato Hummus

The #TomatoLove continues this week with tomato salsas and dips, and a 12-cup Cuisinart Food Processor!  Find out how to enter at the bottom of this post!  We all know that tomatoes are a key ingredient in most salsa, for which Ali and both have a love.  Don’t miss the salsa she is sharing today, this girl is brilliant.  Just wait and see!

Hummus has been on my brain lately.  Humus is so much a summer thing for me.  It’s so versatile, fairly healthy and super flavorful.  So I went about brainstorming some dip ideas for this week and, obviously, hummus is where I turned.

Roasted tomato hummus, to be exact.  Yes, it’ 100 degrees and yes, turning on the oven to roast tomatoes is 100% worth it, especially when they are roasted in truffle oil.  I have a deep affection for truffle oil.  I don’t buy it very often because it’s pricey, but every now and then, for a treat it is so worth every penny.  And you will not believe what it adds to the tomatoes and to the hummus.  It’s hard to describe the flavor of truffle oil but it’s very savory and has a “clean” taste to me.  It paired so perfectly with the sweet tomatoes.  I toasted up some fresh pita bread to serve with this hummus and definitely ate it for lunch yesterday.

I used organic grape tomatoes, from Trader Joe’s, in this recipe and they were fantastic.  I love the packages with red and yellow tomatoes, yellow is my favorite!  And Trader Joe’s has signed the Fair Food Pledge establishes a zero-tolerance policy for slavery, child labor, etc. on tomato farms.  I am pledging to only buy my tomatoes directly from farmers, or from grocery stores which have signed this pledge.  You can learn more by visiting the Recipe for Change website.  You can take action by encouraging your local grocery store chains to sign the pledge as well!

PrintPrint Recipe

Truffle-Roasted Tomato Hummus

Yield: 2 cups hummus

Total Time: 3 hours 15 minutes (includes roasting time)

Sweet grape tomatoes, roasted in truffle oil, with garlic, and then processed with traditional hummus ingredients.


for the truffle-roasted tomatoes:
1 pound (about 2 cups) grape tomatoes, halved
1 head garlic, peeled
2 Tbs. truffle oil
1 Tbs. olive oil
1/2 tsp. salt
1/2 tsp. pepper

for the hummus:
1 recipe truffle-roasted tomatoes, recipe above
1 can garbanzo beans
2 Tbs. tahini
2 Tbs. lemon juice
salt and pepper to taste
1-2 Tbs. olive oil, if necessary


To roast the tomatoes, preheat the oven to 400 degrees. Place the halved tomatoes and garlic in a large bowl and toss with truffle oil, olive oil, salt and pepper.

Transfer to a large rimmed baking sheet and spread into a thin layer. Roast for 15-20 minutes until the tomatoes are soft and the garlic is very fragrant.

While the tomatoes and garlic are roasting, drain and rinse the garbanzo beans allowing them to drain of excess water.

Remove from oven and, using a slotted spoon, remove the roasted tomatoes and garlic, leaving the liquid on the baking sheet. Set the baking sheet aside and place into a food processor.
Process the tomatoes until smooth. Add the garbanzo beans, tahini and lemon juice and process until smooth. Stream in the remaining oil from the roasted tomatoes and garlic until blended. Add olive oil, one tablespoon full at a time if hummus is too thick.

Cassie's Notes:
I used a mixture of red and yellow grape tomatoes, because they were on sale and I loved the colors. Use whatever you can find. This would also work beautifully with cherry tomatoes, or roma tomatoes.

If you don't have any truffle oil, or can't find it, just substitute olive oil. I usually buy truffle oil at Whole Foods, but it can be found at lots of grocery stores, and online. It can be pricey, so feel free to buy "truffle-flavored" oil, which will give you a very similar flavor at a much more affordable cost.

Now about this food processor, which is valued at $259, is one of Cuisinart’s most advanced food processors.  First let me say that, before receiving this food processor from Cuisinart, I only had a small 4-cup prep food processor, which I ruined while making homemade almond butter a few months ago.  So I was so excited to finally be able to make a big batch of hummus!  This thing is quite a powerhouse.  And even better, it’s a quiet powerhouse and it makes chopping food look completely effortless!

The large bowl has a capacity of 12 cups but the processor also comes with a 4-cup nested bowl, and both bowls have pouring spouts and measurement markings.  It has three blades and two discs, with which the capabilities are endless!  It’s a little bit heavy (21 pounds) but it’s extremely sturdy and I can’t wait to use it more! Be sure to check it out, as well as other amazing Cuisinart products on their website.


This giveaway is now closed. Congratulations to Samantha, winner of the Cuisinart Food Processor, who shared Tomato Mango Salsa!


Get your tomato salad recipes ready for next week!

Disclaimer: This giveaway is being sponsored by Cuisinart.  I was provided a 12-cup food processor to review for this giveaway, as always, my opinions are 100% my own.  This giveaway will be open until Sunday, July 22.  The prize winner will be chosen at random using  The winner will be notified and will have three days to respond before another winner is chosen.    Contest is open to US residents only.  For my full site disclosure, click here.  This post contains affiliate links.


68 Responses to “Truffle-Roasted Tomato Hummus”

  1. #
    Carrie @ Bakeaholic Mama — July 16, 2012 @ 6:33 am

    I have been holding off on sharing a tomato recipe till mine are ripe in the garden! I need to get on it because I could sooooo use that food processor! Your hummus looks great! I love anything with roasted tomatoes!

  2. #
    Maureen (@OrgasmicChef) — July 16, 2012 @ 7:12 am

    What a perfect dip! I just want to stick a piece of celery in there and grab 1/2 of the bowl! 🙂

  3. #
    Gina @ Running to the Kitchen — July 16, 2012 @ 8:45 am

    Cassie, between this and Megan’s brie/tomato dip…I’m dying! It looks sooo beyond delicious!

  4. #
    Heidi @foodiecrush — July 16, 2012 @ 8:48 am

    This will be perfect for my tomato crop once they finally turn! And truffle
    Oil is my vice.

  5. #
    Laurie {Simply Scratch} — July 16, 2012 @ 9:51 am

    Trader Joes is the besteset! I love this idea of adding roasted tomatoes to hummus! Mmmm I’m pretty sure I’d eat this entire bowl 🙂 by myself! Happy Monday Cassie!

  6. #
    claire @ the realistic nutritionist — July 16, 2012 @ 10:13 am

    I’m jealous of the loot you are getting!!! I love trader joes and i love this!

  7. #
    Whendi Martin — July 16, 2012 @ 10:28 am

    Hey baby girl – wanted to post another recipe because I am hopeful that my name (or number) will be drawn for at least one of these fabulous give aways, as I eagerly participate and show my tomato love. My recipe this week would be a spin on the ever popular Bacon, lettuce and tomoto sandwich.

    BLT Dip
    1 lb of bacon fried crispy, patted dry and crumbled;
    4 plump, juicy tomatoes – chopped into small bite size pieces or into a consistancy of your choice;
    1/4 C green onions, chopped fine;
    1 C of finely shredded cheddar cheese;
    1/4 C Mayo;
    These ingrediants can, of course, vary depending upon the consistancy of your tomatoes and your like of each ingrediant. Everyone’s BLT is different, add some hardboiled eggs, tabasco or whatever you like on your BLT! Serve with small lettuce leaves for wrapping or on your favorite crackers. ENJOY

  8. #
    Sommer@ASpicyPerspective — July 16, 2012 @ 10:29 am

    Oh my yumminess! That hummus looks fabulous. I’ve got LOADS of tomatoes right now.

  9. #
    Laura (Tutti Dolci) — July 16, 2012 @ 10:43 am

    I love hummus, what a great combo of flavors!

  10. #
    Bev @ Bev Cooks — July 16, 2012 @ 10:58 am

    Oh weird! I have to make pretty much this EXACT dish later this week. It lerks ser gerrrd.

  11. #
    Jackie @ Domestic Fits — July 16, 2012 @ 12:33 pm

    PIIIIIIIIINED! I love this. And I have been buying grape and cherry tomatoes by the truck load and they all end up being roasted. Gorgeousness.

    • Cassie replied: — July 16th, 2012 @ 12:34 pm

      Thanks Jackie! I think we were visiting each other’s sites at the same time. And I was finally able to comment on yours! Yay!

  12. #
    Jennifer | Mother Thyme — July 16, 2012 @ 12:42 pm

    This looks awesome! My garden is about to explode with tomatoes and this will definitely be one recipe I’ll be whipping up! Yum!

  13. #
    Alison @ ingredients, Inc. — July 16, 2012 @ 12:53 pm

    wow great giveaway and recipe!

  14. #
    Alison @ ingredients, Inc. — July 16, 2012 @ 12:56 pm

    i tweeted and linked up

  15. #
    Alison @ ingredients, Inc. — July 16, 2012 @ 12:56 pm

    I pinned it

  16. #
    Olga @ MangoTomato — July 16, 2012 @ 2:25 pm

    LOVE tomatoes. Love red appliances and NEED a new food processor. Would absolutely LOVE to win this 😉

    My recipe: {not sure if adding it worked}

    • Cassie replied: — July 16th, 2012 @ 2:28 pm

      Yes, it worked, thanks so much for entering!

  17. #
    Athena R — July 16, 2012 @ 2:32 pm

    Bacon Stuffed Cherry Tomato Appetizers


    1 lb turkey bacon
    1/2 cup chopped green onions
    1/2 cup plain Greek yogurt
    Salt and pepper to taste
    ~24 cherry tomatoes


    1. Place tomatoes stem side down and cut a thin slice off of the top. With a small spoon, scoop out the pulp. Invert tomatoes on paper towels 30 minutes to drain.

    2. Cook turkey bacon until crisp, let cool and crumble.

    3. In a bowl, mix bacon, green onions, and yogurt. Season with salt and pepper.

    4. Fill tomatoes with bacon mixture. Refrigerate several hours or overnight.

  18. #
    Athena R — July 16, 2012 @ 2:36 pm
  19. #
    Athena R — July 16, 2012 @ 2:37 pm
  20. #
    Veronica — July 16, 2012 @ 2:39 pm

    yum! homemade hummus is the best!!

  21. #
    Ramona — July 16, 2012 @ 3:43 pm

    I have never thought to add tomatoes into hummus. Very clever! 🙂 Another great giveaway too. 🙂

  22. #
    Vanessa — July 16, 2012 @ 6:24 pm

    I pinned to 4 different foodie boards!

  23. #
    Vanessa — July 16, 2012 @ 6:25 pm

    I tweeted!

  24. #
    Julie @ Table for Two — July 16, 2012 @ 6:26 pm

    omg this looks so good! i’d spread this on everything!!

  25. #
    Mercedes@Satisfy My Sweet Tooth — July 16, 2012 @ 7:51 pm

    I cannot even imagine how delicious truffle roasted tomatoes are Cassie! You are so creative!

  26. #
    Baking Serendipity — July 16, 2012 @ 9:12 pm

    I am loving hummus this summer too, but never thought to add tomatoes. Such a perfect adaptation!

  27. #
    luv what you do — July 16, 2012 @ 9:14 pm

    I’m a huge fan of homemade hummus. I typically make edamame, garlic and roasted red pepper. I’ve been searching for some new recipes and I can’t wait to try this one. I just have to find some money in my budget for the truffle oil!

  28. #
    Christina C. — July 16, 2012 @ 10:10 pm
  29. #
    Christina C. — July 16, 2012 @ 10:13 pm
  30. #
    Chung-Ah | Damn Delicious — July 16, 2012 @ 11:47 pm

    Best hummus ever! I love the grape tomatoes from TJ’s too but I haven’t seen the red/yellow ones yet. I’ll keep my eyes peeled on my next grocery trip.

  31. #
    Shawn @ I Wash...You Dry — July 17, 2012 @ 9:16 am

    Oh my goodness! Yum! So do the recipes have to include fresh tomatoes or can we use sun dried tomatoes too? Could it be an old post as long as we enter that line of info into the post? Thanks!

    • Cassie replied: — July 17th, 2012 @ 9:25 am

      Hey Shawn, I think sun dried tomatoes are acceptable. And if you have an old post that is a tomato appetizer, feel free to link it up. We’d love for you to share a new one too! (You can submit up to three!)

  32. #
    momgateway — July 17, 2012 @ 10:25 am

    How creative, I never thought to make tomato hummus!

  33. #
    Kate — July 17, 2012 @ 8:57 pm

    Looks delicious, Cassie! Major yum factor on those ingredients. I agree,some things are just totally worth turning the oven on for, even in this heat… This is definitely one of them. Beautiful recipe.

    p.s. I already have the food processor in that exact color (thanks to my mom. -Thanks, Mom!). Just dropping in to say that I love the dish! Fantastic giveaway. I don’t know what I did without one.

    • Cassie replied: — July 17th, 2012 @ 9:02 pm

      Thanks so much Kate, I don’t know what I did without one either!

  34. #
    Erin B — July 18, 2012 @ 7:57 am

    Caprese Pesto Bites! 2 c pesto, 8 oz shredded mozzarella, 3 tbsp basalmic vinegar, 1 piece of shredded bread, 1.25 lb cocktail or cherry tomatoes, salt to taste (if not in the pesto). Slice a top off the tomatoes. Use a butter knife or small scoop to clean out the tomatoes. Place the tomatoes upside down on a paper towel to drain. Place them in the fridge while making the filling. Make the pesto. Use some of the tomato insides in the pesto mix to reduce the amount of oil required. Tear the piece of bread into pieces and place in a mixing bowl. Add 1-2 tbsp to the bread and allow to soak in for 30 seconds or so. Add the shredded mozzarella and pesto. Fill the tomatoes. Serve! Allowing the flavors to meld overnight will enhance the basil flavor or the pesto!

  35. #
    Erin B — July 18, 2012 @ 8:00 am

    I tweeted about your giveaway!

  36. #
    Erin B — July 18, 2012 @ 8:01 am

    I pinned an image of my recipe and tagged #TomatoLove

  37. #
    Erin B — July 18, 2012 @ 8:30 am

    I instagrammed a photo of my recipe and tagged #TomatoLove!

  38. #
    Meghan — July 18, 2012 @ 3:14 pm

    I love me some hummus and this looks fab! Definitely worth turning on the oven for!

  39. #
    Kristen N. — July 18, 2012 @ 7:39 pm

    Here is my favorite tomato-based recipe. Enjoy!!

    Costa Rican Pico-de-Gallo

    1 large heirloom tomato, diced
    1/2 red onion, diced
    1/2 cup cilantro, chopped
    juice of 1 lemon
    salt and pepper

    Combine all of the ingredients and adjust salt and pepper based on preference. Serve alongside gallo pinto (rice and beans) or any other entree!

  40. #
    Shaina — July 19, 2012 @ 7:32 am

    I tweeted about your giveaway!

    I will be posting a tomato recipe as an entry later today or tomorrow, too! (This dip recipe looks absolutely amazing, btw, and I will definitely be making it soon!)

  41. #
    Shaina — July 19, 2012 @ 7:33 am

    I also pinned an image from the post onto my “Double Dipping is Encouraged” board on pinterest, username is shaywiz

  42. #
    Erin B — July 19, 2012 @ 9:05 am

    So I just realized after I posted the other recipe that you were now looking for dips/salsas, not appetizers. I guess I’m slow… so here’s a salsa…

    Persian Roasted Tomato & Mango Salsa
    2-10.5 oz pkgs cherry tomatoes
    2 shallots
    1 garlic bulb
    1 mango
    4 roma tomatoes
    1 small package mint, or about 8 stems
    1 bunch parsley
    2 stems basil leaves (optional)
    2-3 tbsp Za’atar spice mix
    1-2 tbsp Cayenne pepper (or to taste)
    1/4 c lime juice
    salt to taste
    olive oil

    Preheat oven to 250 deg F. Slice the cherry tomatoes in half, reserving 4-8 for the salsa. Place the halves, cut side up, on a foil covered cookie sheet, with the garlic bulb, unwrapped, in the middle. Spray or lightly coat with olive oil (you don’t need a lot). Sprinkle with ground thyme (use sparingly). Place in the oven and check on tomatoes at 2 hours. The smaller ones should be ready to use. Return the remaining tomatoes to the oven for an additional hour.
    While the tomatoes are roasting, make the salsa base. Put the mint, ¼-1/3 of the parsley, and the basil leaves (if using) in a food processor. Add one shallot, and process until fine. Add the reserved cherry tomatoes and process until incorporated. Place in a mixing bowl. Add the Za’atar spice mix and mix until incorporated. Cut the roma tomatoes into large chunks and place in the food processor, chopping well. Incorporate into the spice mix. Put the second shallot and 1/3-1/2 of the parsley bunch in the food processor and chop intermittently, keeping them in larger chunks. Add to the tomato and spice mix. Dice the mango, and incorporate the mango, lime juice, and cayenne into the salsa base. Let marinate while the tomatoes continue to roast.

    Once the tomatoes are slow roasted, remove from the oven and allow to cool slightly before chopping further. Add the roasted tomatoes to the salsa. Divide the roasted garlic bulb into cloves, and squeeze the garlic cloves into the salsa mix, to your taste preference (I used 4). Sprinkle the salsa mix with some salt, and stir well. You can serve the salsa right away with some chips or over your favorite tacos, or allow the mix to marinate overnight and use the next day. You can also can the salsa to save for later.

  43. #
    Deborah — July 19, 2012 @ 9:45 am

    I just happen to have some truffle oil, and this sounds SO good!!

  44. #
    Rachel — July 20, 2012 @ 7:36 am

    Just tweeted about this giveaway, and by the way, I want this hummus, like, right now 🙂

  45. #
    Rachel — July 20, 2012 @ 8:28 am

    Pinned this recipe (as well as Ali’s – gotta try both, hehe) on Pinterest!

  46. #
    Rachel — July 20, 2012 @ 12:32 pm

    Aaand I just Instagram-ed my recipe!

  47. #
    Christine M — July 20, 2012 @ 6:04 pm
  48. #
    Christine M — July 20, 2012 @ 6:05 pm
  49. #
    Valerie @ From Valerie's Kitchen — July 21, 2012 @ 6:03 pm

    I linked my Feta Bruschetta!

  50. #
    Valerie @ From Valerie's Kitchen — July 21, 2012 @ 6:03 pm

    I tweeted the giveaway.

  51. #
    Valerie @ From Valerie's Kitchen — July 21, 2012 @ 6:04 pm

    I Pinned the post to both my giveaway board and my appetizer board – Yum!

  52. #
    Cathy Armour — July 21, 2012 @ 6:26 pm

    Garden Salsa

    2 large tomatoes, quartered
    1 small onion, white
    1/2 – 3/4 c. cilantro
    two cloves of garlic, minced
    1 T of lime
    1 or 2 jalepenos with seeds – halved.

    Pulse in food processor. Chill. Serve.

  53. #
    Cathy Armour — July 21, 2012 @ 6:28 pm

    I tweeted the contest.

  54. #
    Cathy Armour — July 21, 2012 @ 6:55 pm

    I posted my photo with #TomatoLove to Instagram! Thanks.

  55. #
    domestic diva — July 21, 2012 @ 9:15 pm

    I love bruchetta:
    fresh bread topped with a fresh mozarella cheese slice and a fresh tomato slice. Top that with some fresh basil.


  56. #
    Kristina S — July 23, 2012 @ 5:36 pm

    I pinned this

  57. #
    Kristina S — July 23, 2012 @ 5:41 pm

    Tomermelon Skewers
    1/4 cup balsamic vinegar
    1/4 cup sugar
    1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes
    32 small basil leaves (or torn larger leaves)
    16 cherry tomatoes, halved
    2 tablespoons extra-virgin olive oil
    Kosher salt
    Simmer sugar and vinegar until sugar is dissolved.
    Alternate fruit and basil on skewers and then drizzle with sauce.


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