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Ingredients

  • ¼ cup skin-on almonds 2 large or 3 medium tomatoes, sliced 3 sprigs thyme 3 garlic cloves. crushed
  • 2 large or 3 medium tomatoes, sliced
  • 3 sprigs thyme
  • 3 garlic cloves. crushed
  • 4 tablespoons olive oil, divided
  • Kosher salt
  • 2 cups Creamy Hummus with Cumin
  • ¼ cup very coarsely chopped cilantro
  • Nigella seeds (for serving)

Instructions

  1. Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 7–10 minutes. Let cool, then coarsely chop. Reduce oven temperature to 250°.
  2. Drizzle a baking sheet with 1 tbsp oil. Add tomato slices, thyme, and garlic, drizzle a bit more oil on top season with salt. Roast until tomatoes are softened and shriveled but not mushy, 45 minutes; pluck out thyme and garlic and discard (makes about 2¼ cups).
  3. Spread hummus on a plate and top with about 1 cup roasted tomatoes (reserve remaining tomatoes for another use). Drizzle with remaining 3 Tbsp. oil and top with cilantro and toasted almonds. Sprinkle with nigella seeds.