4 20 Minutes
Print Recipe

Spiced Tomato Hummus


  • 1 x 400g can chickpeas drained, washed and outer skins removed
  • 2 tbsp tahini
  • 1/2 clove garlic 
  • Juice 1/2 lemon and extra tsp
  • 80ml extra virgin olive oil plus an extra tablespoon
  • 1 x 400g can Ardmona Diced Tomatoes, juices drained and reserved
  • 2 pieces of jarred roasted capsicum, diced
  • 1 tsp balsamic vinegar 
  • 1/2 tsp harissa
  • 1 tsp sumac 
  • 2 tbsp whole almonds, toasted and chopped
  • Parsley sprigs, to serve 
  • Artisan crackers, to serve 
  • Salt & pepper


  1. Crush three cubes of ice in the food processor, then add the chickpeas, tahini, garlic, lemon and add 3 tablespoons of the reserved tomato juice, and blend to form a crumb. With the motor still going drizzle in 80ml of extra virgin olive oil. Season and keep blending until smooth.
  2. Mix the drained diced tomatoes and capsicum together in a bowl. Add balsamic, harissa, a squeeze of lemon juice and remaining tablespoon of olive oil. Season with salt and pepper.
  3. Spread hummus into a shallow bowl and top with the tomato salsa. Sprinkle over almonds, sumac, parsley to garnish and serve with Artisan crackers.
Spiced Tomato Hummus

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