Herby Jalapeno Hummus with Roasted Tomatoes

Summer Time Snacking

This herby jalapeno hummus with roasted cherry tomato recipe is  inspired by a dish I had on vacation with my husband’s side of the family this winter. We ate at an California-cuisine inspired restaurant and ordered a similar dish as one of our starters. I was so in love with the combination of flavors I planted the plate of hummus in front of myself and went to town finishing up every last bite. When I got home, I knew I was going to have to recreate it in time for outside, summer-time snacking. 

This hummus recipe is full of herbaceous flavor and is a little smoky from the addition of a fresh jalapeno. It’s then topped with sweet roasted cherry tomatoes for a juicy pop in every bite. In my version, I’ve also added a drizzle of olive oil, honey, and a pinch of flaky salt to make the dish as flavorful as possible. I’m in love with how it turned out and can’t wait to add it to my summer time line up of appetizers!

The Supplies

Ingredients

To make this herby jalapeno hummus with roasted cherry tomatoes, you’ll need the following ingredients:

• Cherry tomatoes
• Garlic cloves
• Olive oil
• Fine salt
• Freshly ground black pepper
• Tahini
• Lemon juice
• Canned chickpeas
• Jalapeno
• Fresh cilantro
• Fresh parsley
• Fresh basil leaves
• Green onions
• Ice cold water
• Honey
• Flaky salt
• Toasted pita

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this herb and jalapeno hummus recipe, you’ll need the following pieces of equipment:

• Large casserole dish
• Measuring spoons
• Large food processor
• Mesh sieve
• Cutting board and knife
• Silicone spatula

Frequent Recipe Questions

Can I make this recipe in advance?

• A: Absolutely! Prepare the recipe as instructed and then transfer the hummus and roasted tomatoes to airtight containers. Store the hummus and tomatoes in the refrigerator until you’re ready to serve. If desired, you can reheat the tomatoes before serving.

Is this jalapeno hummus recipe spicy?

• A: It’s not! By removing the seeds from the hummus and mixing it with a bunch of mild ingredients, this hummus is not spicy. It just has a smoky, peppery flavor from the pepper. If you are looking for a spicier recipe, keep the jalapeno seeds in.

Recipe Tips

When you make this herby jalapeno hummus with roasted tomato recipe, here are a few tips to make sure it turns out delicious:

• When you add the chickpeas, jalapeno, and herbs to the food processor the hummus gets thick really quick. To help the ingredients break down faster, you can roughly chop the herbs before adding them into the bowl of the food processor. 
• The addition of ice cold water will help to emulsify the hummus and smooth it out into a spreadable dip. That said, this is still a chunky hummus recipe. If you prefer an even smoother hummus recipe, add another tablespoon or two of ice cold water to the processor while it’s running.
• If you want to make your own toasted pita for this recipe, take 3 to 4 pitas and cut them into triangles. Spread them into an even layer on a baking sheet and drizzle with a bit of olive oil. Place the baking sheet in the oven for the last 6 to 7 minutes that the cherry tomatoes are roasting and you’ll have a perfectly toasted pita.

Recipe Details

Roast the Tomatoes

To get this recipe started, you’ll first roast the cherry tomatoes in the oven. Add the cherry tomatoes to a large casserole dish with a drizzle of olive oil, a pinch of salt, and some freshly cracked black pepper. Arrange a few cloves of smashed garlic among the cherry tomatoes and then transfer the dish to the oven. 

Let the tomatoes roast until they begin to pop, caramelize, and the garlic becomes very fragrant. Take the dish of tomatoes out of the oven once they’re roasted and set aside for a minute to cool before serving.

Mix the Hummus

While the tomatoes are in the oven, you can start mixing the herby jalapeno hummus. To make the hummus, you’ll first add some tahini, lemon juice, salt, and a few cloves of garlic to the bowl of a large food processor. Pulse these three ingredients together until the lemon juice incorporates into the tahini and the cloves of garlic have broken down.

Next, add the chickpeas, olive oil, jalapeno, and herbs to the food processor. Continue to blend the hummus on high, pausing occasionally to scrape the sides of the food processor with a silicone spatula. The hummus will be quite thick at this stage, so it will take a couple minutes for everything to blend together.

While the food processor is running, slowly pour in a bit of ice cold water. This will smooth out the hummus into a spreadable consistency and help bring everything together into a cohesive dip.

Plate and Serve

Once the tomatoes are roasted and the hummus is mixed, you’re ready to serve! Use a silicone spatula to spread the hummus onto a serving plate. I like to use the edge of the spatula to create little divots in the hummus to capture all the tomato juices you’re about to add! 

Spoon the roasted tomatoes, along with any juices left in the pan, on top of the hummus. Then drizzle with a bit of high quality olive oil, honey, and a pinch of flaky salt. Serve the hummus with some toasted pita to enjoy this dish as a snack or appetizer or serve it with some grilled chicken and vegetables for a perfect dinner. Enjoy!

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If you make this herby jalapeno hummus with roasted cherry tomatoes recipe be sure to leave a comment or give this recipe a rating. I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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