We don’t know about you, but homemade hummus is a game-changer in our household. There’s just something so satisfying about whipping up a batch from scratch, and the flavor? Well, let’s just say it puts store-bought hummus to shame!

Not only does homemade hummus taste incredible, but it’s also ridiculously easy to make. With just a handful of ingredients and a food processor, you can have a creamy, dreamy dip that’s ready to rock your taste buds in no time.

And the best part? Once you get the hang of making hummus, the possibilities are endless! You can customize it with your favorite seasonings, spices, and toppings to create your own signature flavor combinations. Whether you like it spicy, garlicky, or packed with fresh herbs, homemade hummus is endlessly adaptable to suit your taste preferences.

a bowl of hummus topped with olive oil  roasted tomatoes and olives and feta

Our go-to way to spruce up hummus is with roasted chickpeas and a simple yet refreshing cucumber salad and toasted pine nuts. Plus, not only do roasted kalamata olives and tomatoes make for the best snack, they are also the perfect way to add texture to your homemade hummus bowl. 

If you love the Whipped Feta with Roasted Tomatoes and Chickpeas, then you have to give this recipe a try!

How to make hummus with roasted tomatoes and kalamata olives

If you’ve been with us for a while, you know we love creating easy recipes that are hands-off with minimal cleanup. Although this isn’t a single-pot meal, we do love that it only takes a couple of tools and dishes to bring this recipe to life. After all, the less we use to cook means the fewer dishes for us after dinner!

  1. First, you’re going to get your food processor and add all of the ingredients for the hummus. Make sure to rinse and drain your chickpeas before popping them in (and if you are using dried chickpeas – see our notes below – make sure they are soaked in advance).
  2. Pulse all of your ingredients together until you have a smooth, creamy texture. If you are finding that your hummus is too grainy or thick, feel free to add more water one tablespoon at a time.
  3. Next, preheat your oven to 400 degrees F.
  4. Add all the ingredients for your roasted tomatoes to a baking dish and toss everything together until all the chickpeas are coated. Spread them out into a single layer to ensure they cook evenly. Bake for 15-18 minutes, or until you reach your desired texture.
  5. Set aside the roasted tomatoes to cool. 
  6. Lastly, top with the diced cucumbers, and pine nuts.
  7. When all components are ready, plate and serve!
a bowl of hummus with roasted tomatoes and olives

Why it is important to pulse hummus in a food processor

If you’ve made homemade hummus before and thought ‘why does my hummus taste bitter?’ you’re not alone! But don’t worry, we are here to help.

Oftentimes, your hummus can turn bitter simply from the method you use to combine the ingredients rather than the balance of the ingredients themselves. It is important to pulse your ingredients together instead of blending them or keeping the food processor running because you want to limit the amount of heat transfer from your kitchen equipment.

Your food processor blades will likely never get so hot that you can get burned, but if they get warm it can change the taste of extra virgin olive oil and tahini due to how these ingredients are made. Luckily, by using the pulse feature, you can easily prevent this temperature change, and voila – your hummus is saved!

a bowl of hummus topped with olive oil, roasted tomatoes and hummus, feta, and herbs with a spoon scooping hummus

Prefer to use dried chickpeas instead of canned?

If you’re someone who likes to stock up on dry goods, you may be wondering ‘can I use dried chickpeas to make hummus instead of canned chickpeas?’ We are happy to be the ones to tell you – absolutely yes! You can make delicious homemade hummus just as easily with dried chickpeas, although you will definitely have to start the preparations in advance.

Basically, the difference between dried chickpeas and canned chickpeas is hydration and readiness to use. The beauty of canned chickpeas is that they are fully hydrated when you open the can. But the benefit of dried chickpeas is that they can take up less space, and also may have fewer packaging materials if you buy in bulk.

If you want to use dried chickpeas for this recipe, there is one additional step you will need to take the day before you want to dive into this hummus recipe. You’ll take one cup of dried chickpeas and soak it in chicken or vegetable broth (for extra flavor) or water overnight. You can leave them in the fridge while they soak, but make sure to give them a full 12 hours. One cup of dried chickpeas will double in size, and will be almost exactly the same amount as a 16 oz can! 

Once your dried chickpeas are rehydrated, you will use them just as you would canned chickpeas! It is that easy to rehydrate dried chickpeas to make delicious homemade hummus.


For a dairy-free option, feel free to omit the feta cheese.

What to serve this with

This delectable dip (or spread) goes well with warm pita bread, pita chips, or a nice crusty bread!

a piece of pita bread being dipped into a bowl of hummus with roasted olives and tomatoes

What is Sumac (Soo-Mak)

Sumac is made from dried and ground berries, it comes from the wild sumac flower. It’s has a lemony flavor with a deep red hue. It’s used a lot across the Middle East. It’s a great spice to add to chicken, fish, and beef!

You can find sumac in specialty grocery stores, or find it here.

a bowl of hummus with roasted tomatoes and olives with a spoon sticking out

Hummus with Roasted Tomatoes and Olives

5 from 5 votes
Author: Food Dolls
Servings: 6 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Easy hummus recipe with roasted tomatoes, kalamata olives, feta cheese, and chickpeas. Topped with cool cucumbers, toasted pine nuts and feta cheese crumbles!



  • 1/3 cup tahini stirred
  • 1/4 cup extra virgin olive oil
  • 1/4 cup greek yogurt
  • 1 (16 ounce) canned Chickpeas rinsed and drained
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt more or less to taste
  • 1/8 teaspoon cayenne pepper optional
  • 3 ice cubes
  • 1/4 cup water

Roasted Tomatoes and Olives

  • 8 ounces cherry tomatoes
  • 1/2 cup kalamata olives
  • 1/2 cup washed and drained chickpeas
  • 1/2 small chopped red onion
  • 2 Tablespoons chopped cilantro
  • 1/4 cup crumbled feta
  • 1/2 teaspoon ground sumac
  • 1/2 teaspoon cumin
  • 1 Tablespoon fresh squeezed lemon juice
  • 2 Tablespoons extra virgin olive oil
  • 1/2 teaspoon salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste


  • 2 Tablespoons toasted pine nuts
  • 1/4 cup diced cucumber
  • 1 Tablespoon feta crumbles
  • a drizzle of extra virgin olive oil optional
  • sprinkle of sumac optional



  • In a food processor, add all the ingredients for the hummus. Pulse until smooth. Add an extra splash of water if the hummus is too thick.
    1/3 cup tahini, 1/4 cup extra virgin olive oil, 1/4 cup greek yogurt, 1 (16 ounce) canned Chickpeas, 1/2 teaspoon cumin, 1/2 teaspoon sea salt, 1/8 teaspoon cayenne pepper, 3 ice cubes, 1/4 cup water
  • Preheat oven to 400 degrees F.
  • Add all the ingredients for the roasted tomatoes and olives in a large baking dish or sheet pan. Toss everything together until it is all coated. Spread into a single layer. Bake for 15-18 minutes Set aside to cool slightly.
    8 ounces cherry tomatoes, 1/2 cup kalamata olives, 1/2 cup washed and drained chickpeas, 1/2 small chopped red onion, 2 Tablespoons chopped cilantro, 1/4 cup crumbled feta, 1/2 teaspoon ground sumac, 1/2 teaspoon cumin, 1 Tablespoon fresh squeezed lemon juice, 2 Tablespoons extra virgin olive oil, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper
  • To assemble, spread the hummus on a plate. Top with the roasted tomato and olive mixture. Sprinkle the cucumbers, toasted pine nuts, feta cheese crumbles on top. Drizzle with extra virgin olive oil and a sprinkle of sumac.
    2 Tablespoons toasted pine nuts, 1/4 cup diced cucumber, 1 Tablespoon feta crumbles, a drizzle of extra virgin olive oil, sprinkle of sumac



Serving: 1serving | Calories: 277kcal | Carbohydrates: 6g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 9mg | Sodium: 681mg | Potassium: 203mg | Fiber: 2g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 5 votes (2 ratings without comment)

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Recipe Rating


  1. 5 stars
    I only made the hummus part because I needed it for another recipe…so creamy with the perfect amount of spice! I like my hummus a little thicker so I added some extra chickpeas, I added some additional cumin as I enjoy the flavor, and it seemed like it was asking for a splash of lemon juice so I added that too for a tiny bit of acid. Next time I would like to add some garlic as well. I will definitely make it again!

  2. 5 stars
    I love, love, love this recipe! I’ll never buy store bought hummus again. I now use the basic hummus recipe and change up topping depending on my mood. So good. Yes!