This might be a revelation, if you’ve never had warm hummus. The beauty is that it helps elevate even less-than-stellar store-bought hummus, but it is glorious with homemade. This serves 4 people as a main, with pita or any other flatbread, or 8 as an appetizer dip.
Active time: 10 mins; Total time: 35 mins
Make Ahead: Homemade hummus can be prepared and refrigerated for up to 1 week before you add the other ingredients and bake it.
Storage Notes: Refrigerate for up to 1 week. Rewarm before serving.
Servings: 4 - 8 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4-8 servings
Ingredients
- 3 cups store-bought hummus or Speedy Homemade Hummus (see related recipe)
- 1 (15-ounce) can no-salt-added chickpeas or 1 1/2 cups cooked chickpeas, drained and rinsed
- 1 cup cherry tomatoes
- 3 tablespoons store-bought or homemade harissa (see related recipe)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons (1 ounce) pine nuts, toasted (may substitute slivered almonds)
- Flatbreads, for serving
Related Recipes
Directions
Position a rack in the middle of the oven and preheat to 425 degrees.
Spoon the hummus into a 2-quart baking dish. Mix in half the chickpeas and smooth out the top.
In a bowl, toss the remaining chickpeas with the cherry tomatoes, harissa, oil, salt and pepper until everything is evenly coated. Pour the mixture on top of the hummus.
Bake for 25 to 30 minutes, or until the tomatoes have burst and become soft and slightly burnished on top. Sprinkle over the pine nuts and serve warm with flatbreads.
Recipe Source
Adapted from “Leon Happy One-Pot Vegetarian” by Rebecca Seal and Chantal Symons (Conran, 2022).
Tested by Joe Yonan.
Email questions to the Food Section at food@washpost.com.
