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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°.
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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).
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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.