Roasted Tomato Hummus Toasts

Your fancier alternative to the avocado toast


For tomatoes:

  • 2 tablespoons of olive oil
  • 1 pint of cherry tomatoes, sliced in half
  • 3 cloves of minced garlic
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of honey
  • salt and pepper to taste

For toast:

  • 2 tablespoons of olive oil
  • 6 slices of sourdough bread
  • 1 lemon
  • 5 oz. of hummus


  1. Pre-heat oven to 400 degrees Fahrenheit. Mix 2 tablespoons of olive oil, sliced tomatoes, garlic, balsamic vinegar, honey and salt and pepper in a large bowl. Spread well-coated tomatoes on a foil-lined baking sheet and roast for 20-25 minutes.
  2. While tomatoes are roasting, heat up 2 tablespoons of olive oil in a large skillet. Once shimmering, add 2 slices of sourdough at a time and toast bread. Once all 6 slices of bread are toasted, “grate” the lemon against the newly toasted slices of sourdough for a few seconds to give them extra flavor.
  3. Once tomatoes are roasted and bread is toasted, build your breakfast toasts by spreading the bread with hummus of choice and topping with roasted tomatoes. Add extra salt and pepper if needed and enjoy with a friend.

*This trick for lemon olive oil toast came from the brilliant mind of Carla Music from the Bon Apétit Test Kitchen. You can find her trick here in her Eggs in Purgatory recipe. (Skip to 12:20 if you want to see the trick in action!)

*Since this recipe is really designed for 2-3 people, my husband recommends that you cook it to impress someone since he is always impressed by this breakfast dish (or sometimes early lunch dish).

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