Roasted cherry tomatoes and pesto-hummus dip

Posted by Charlene Tan on

Inspired by a recipe at Cookie + Kate

I had about 90 mins to prepare for a party and since most of my friends there were not vegetarian, my food security was at stake too. I found a recipe using stuff I had on hand but had to tweak it to fit the time available to me. The original recipe called for white beans, which I had already sprouted but they still took a while to cook through. I used a can of chickpeas instead. It also called for much more parmesan than I was willing to defrost and part with (ang mahal kaya!) and I had much more basil than it needed (I resisted the temptation to throw it all in as I had done in my youth- experience is a great teacher). The result was very very good. My friends couldn't believe that I had put nothing on the tomatoes-- that the flavor was simply its soul. My mother loved it too. As did Cara. Aaaand 5-year old Andres who said he could've finished it all himself had he not been physically restrained.


  • 1 can chickpeas, drained (you can use cooked white beans also)
  • 1 cup lightly packed fresh basil
  • 1/3 cup raw almonds (other nuts like walnuts, pili or pine nuts also possible)
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice, more to taste
  • 1/3 cup parmesan cheese. grated
  • 2 cups ripe cherry tomatoes, sliced in halves
  • Seasalt and black pepper to taste


  1. Wash and pat dry basil and cherry tomatoes. Slice as indicated.
  2. Preheat oven at 400F and roast sliced cherry tomatoes in a single layer (so as not to steam them instead). Maybe 20 mins? 
  3. Blend everything else in a food processor, seasoning to taste. You may opt to include red pepper flakes.
  4. Serve with your choice of bread or crudites.

Get your regular supply of cherry tomatoes and other tasty and nutritious vegetables when you subscribe to our small tampipi. 2 kilos per week, it’s the perfect size for smaller households or those just starting their veggie journey.  


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