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roasted tomatoes with hummus and pecans

this Mediterranean breakfast is made with fresh & simple ingredients - tomatoes, olive oil, pecans, hummus, & cilantro.

(serves 4 & takes 15 min + 1 hour idle + overnight chill)


6 medium Roma tomatoes

4 tbsp olive oil

kosher salt

¼ cup pecans, chopped

2 cups hummus (my favorite is Ithaca Hummus)

¼ cup fresh cilantro, chopped


1. one night before, preheat oven to 250°F. on a rimmed baking sheet, toss tomatoes with 1 tbsp oil, & sprinkle with salt. roast 1 hour. cover & chill overnight.

2. in the morning, preheat oven to 350°F. on a rimmed baking sheet, toast pecans 10 minutes.

3. on a plate, spread hummus & top with roasted tomatoes. drizzle with 3 tbsp oil & scatter with toasted pecans & cilantro.


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