Roasted Tomato Hummus with Pecorino and Thyme

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Roasted Tomato Hummus with Pecorino and Thyme Recipe

Photo: Jennifer Causey; Styling: Lindsey Lower

Serves 8 (serving size: about 3 tablespoons)


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1/2 cup grape tomatoes
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons sliced grape tomatoes
1 1/2 tablespoons grated pecorino Romano cheese
1 teaspoon chopped fresh thyme


Preheat oven to 400°. Toss 1/2 cup grape tomatoes with olive oil, salt, and black pepper; spread in an even layer on a rimmed baking sheet. Bake at 400° for 20 minutes or until blistered; cool 10 minutes. Add tomatoes to food processor with Easy Hummus; process until smooth. Top hummus with 2 tablespoons sliced grape tomatoes, pecorino Romano cheese, and thyme.

Created date

February 2015

Nutritional Information

Calories 88
Fat 5.4 g
Satfat 0.8 g
Sodium 144 mg