Baked Hummus

Warm and inviting, this delicious oil-free Baked Hummus dip has a creamy chickpea base topped with roasted cherry tomatoes, olives, and optional toasted pine nuts for a nutty, crunchy finish. This is a fantastic dip for serving to family and friends, taking to a potluck, or keeping in your fridge for a few days for family snack times—if it lasts that long! Enjoy with vegetable crudités; gluten-free, corn-free, and dairy-free crackers; with salad and other fillings in Potato Cassava Tortillas or Green Pea Tortillas; or use as a dip for Grain-Free Bread Rolls. You can find all of these recipes in Medical Medium Healthy Healing Cookbook.

Baked Hummus

Ingredients:

• 3 cups cooked chickpeas, or two 15-oz cans, drained and rinsed
• ⅓ cup (2.67 oz) freshly squeezed lemon juice
• ⅓ cup (2.67 oz) tahini
• 3 garlic cloves
• 1 cup (8 oz) water (purified or spring)
• Sea salt, to taste (optional)
• Freshly ground black pepper, to taste (optional)
• 2 tbsps roughly chopped pitted botija or kalamata olives
• 1 cup cherry tomatoes, halved
• 2 tbsps pine nuts (optional)
• 2 tbsps roughly chopped fresh parsley

Directions:

Preheat the oven to 425°F/220°C.

Add the cooked chickpeas, freshly squeezed lemon juice, tahini, garlic, and 1 cup of water to a high-speed blender. Blend until completely smooth and creamy, adding more water as needed to reach a soft, spreadable consistency. The hummus should be smooth and creamy yet not runny. Season with sea salt (if using) and freshly ground black pepper (if using) to taste, then blend again briefly.

Spread the hummus evenly into a small oven-safe baking dish (about 8 x 6 inches or similar), using a spatula to smooth the top and create an even layer.

Sprinkle the roughly chopped olives over the surface, pressing them in slightly so they’re partially submerged. Scatter the halved cherry tomatoes evenly on top. Place the dish in the oven and bake for 15 to 18 minutes, until the hummus is warmed through and the tomatoes have softened and begun to release their juices.

Remove the dish from the oven. If using pine nuts, sprinkle them evenly over the top and return the dish to the oven. Bake for an additional 2 to 3 minutes, watching carefully, until the pine nuts are lightly golden and fragrant. Pine nuts can burn quickly and become bitter, so keep a close eye on them.

Remove from the oven and let it cool slightly. Just before serving, sprinkle the chopped fresh parsley over the top. Serve warm, at room temperature, or cold with vegetable sticks; gluten-free, corn-free, and dairy-free crackers; Potato Cassava Tortillas; Green Pea Tortillas; or any other way that you’d like.

Serves 4

Recipe Notes

• Tahini is a paste made from ground sesame seeds. Look for tahini with just one ingredient: sesame seeds (or hulled sesame seeds). Avoid brands with added oils, salt, or other additives. Quality tahini makes a big difference in flavor.
• Fresh-cooked chickpeas work beautifully. Canned chickpeas are convenient and also work well. Look for salt-free canned chickpeas, if possible. Either way, make sure to drain and rinse them thoroughly.
• Pine nuts add richness and crunch, yet are optional. Watch them carefully while baking, as they can go from perfectly toasted to burnt very quickly.
• If you have a nut allergy, omit the optional pine nuts.
• The hummus consistency should be thick yet spreadable and creamy, not stiff or runny. Add water gradually to control the texture.
• Variations: Try different toppings like roasted red peppers, sautéed mushrooms, or caramelized onions.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently or serve cold.
• Sea salt and pepper are optional inclusions. For salt and pepper guidance, see the information in Healthy Healing Cookbook.

You can find over 175 delicious, healing recipes in Medical Medium Healthy Healing Cookbook.

Categories: Snacks, Appetizers, Kid Friendly, Sauces, Dips & Condiments, Grain Free

This item posted: 29-Oct-2026