Farmers Market Hummus

Farmers Market Hummus in a white bowl

My Farmers Market Hummus is topped with juicy heirloom cherry tomatoes and basil ~ they’re an unexpectedly perfect complement to a classic Mediterranean chickpea dip ~ it’s summer in an appetizer!

Farmers Market Hummus on a wooden surface with spoon

I didn’t think there were too many iterations of hummus left that we haven’t tried, we make it all the time, and always try to change it up in some interesting way. And frankly I wasn’t really expecting to love this one as much as I do, but boy was I surprised. This isn’t just pretty ~ the acidity of the tomato juices mix with the evoo, basil, and pine nuts to make for one tasty hummus topping. I love that it brings together two branches of Mediterranean cuisine, the Italian and the Middle Eastern, into one super healthy appetizer.

I might have called this Garden Hummus, as the little cherry tomatoes and fresh basil could just as well have come from your garden, they’re so easy to grow.

Heirloom cherry tomatoes in a white bowl with basil seedlings

When I visit my Sunday farmers market I make a beeline for my favorite stall, it’s a Korean woman and her son who always have the most amazingly colorful heirloom tomatoes and peppers. She arranges them by variety and I’m like a kid in a candy store as I fill my bag with the best specimens from each cardboard box. These tiny tomatoes work great for a hummus topping because they’re easy to scoop up with pita bread. Some are almost as tiny as peas!

If you use larger cherry tomatoes, be sure quarter them, or even dice them.

Hummus topped with cherry tomatoes, basil, and pine nuts for a delicious Farmers Market Hummus

Did anybody spot my pink lemons in the shot above? I got them at the farmers market too! I’m trying to think of something fun to do with them, so if you’ve used them or have any ideas, let me know in the comments… And if you’re looking closely at those lemons, you might also notice how silky smooth the hummus is.

The secret to a super silky hummus ~

I use a very powerful blender, in this case, my Vitamix blender. I’ve made hummus for years with a food processor and the texture was never this smooth. I’ve tried all the tricks, like adding baking soda to the cooking water, removing the skins from the chickpeas, etc, and this is the only thing that has really made a difference in the texture of my hummus. The machine is so powerful that the dip comes out of the blender warm, and it’s great to eat that way, if you get the chance.

Farmers Market Hummus in a white bowl

Serve your fabulous hummus with equally fabulous homemade bread ~

Farmers Market Hummus on a wooden surface with torn pita bread

My Farmers Market Hummus is topped with juicy heirloom cherry tomatoes and basil ~ they're an unexpectedly perfect complement to a classic Mediterranean chickpea dip #appetizer #homemade #healthy #lebanese #recipe #easy #dip #tomatoes #glutenfree #beans

Also try ~

~~ I was inspired by a beautiful tomato ricotta tart from foolproof living.


Farmers Market Hummus in a white bowl
3.16 from 13 votes

Farmers Market Hummus

My Farmers Market Hummus is topped with juicy heirloom cherry tomatoes and basil ~ they're an unexpectedly perfect complement to a classic Mediterranean chickpea dip ~ it's summer in an appetizer!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Yield 10 servings
Author Sue Moran



  • 2 14- ounce cans of chickpeas drained and rinsed very well
  • 4 cloves garlic peeled
  • juice of 1 large lemon
  • 1/2 cup tahini
  • extra virgin olive oil about 1/4 cup
  • 1/2 cup cold water
  • salt and fresh cracked pepper to taste


  • a pint of multicolored heirloom cherry tomatoes or whatever you can find
  • fresh basil leaves
  • extra virgin olive oil for drizzling
  • salt and fresh cracked pepper to taste
  • 1/4 cup toasted pine nuts I toast mine with a little olive oil in a skillet until they turn golden


  • Put the chickpeas, garlic, lemon juice, tahini and olive oil into a powerful blender or food processor. Turn the machine on low, then raise it to high, adding the water as the chickpeas start to break down. Let the machine go for several minutes, scraping down the sides as necessary, until the hummus is silky smooth. Season with salt and pepper. Spread the hummus out onto a shallow bowl.
  • Slice the tomatoes in half or quarters and put in a bowl. If your basil leaves are small, leave them whole, otherwise thinly slice them and add them, along with the pine nuts. Season with salt and pepper, and toss with olive oil.
  • Pour a swirl of olive oil over the surface of the hummus, and top with the tomatoes. Scatter the pine nuts over all.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • Make it with regular tomatoes ~ I love cherry tomatoes in this hummus, but you could dice up regular tomatoes.
  • Make it a side dish ~ serve alongside grilled chicken, steak, or fish.

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    Please rate this recipe!

  • Reply
    June 29, 2018 at 11:41 pm

    I was thinking about your works and tried really to define, to find a definition, you know … this is probably nerdy me speaking …. but your creativity cannot be defined and I just gave up….. this one proves that you twist amazingly πŸ™‚ Enjoy the day and give us many more ….

  • Reply
    June 29, 2018 at 9:46 pm

    Looks amazing! And I love a creamy, garlicky hummus.

  • Reply
    Lynn A
    June 29, 2018 at 8:49 pm

    Perfect timing! This morning I was online looking for a hummus recipe that was a little out of the ordinary. I didn’t find anything that really fired me up. Then, I checked my email and there you were, with this luscious looking recipe! Score!!! Thank you! I’m bringing this to our 4th of July celebration!!

    • Reply
      June 30, 2018 at 5:50 am

      I love it when I have perfect timing πŸ˜‰

  • Reply
    June 29, 2018 at 1:43 pm

    What a coincidence! Just finished the washing of the food processor parts where I did your humus! And here I am now reading your post on this wonderful arrangement with tomatoes basil and pink lemons! Never saw them before, but now I will really look for them! Thank you for this colorful summer party dish…..

  • Reply
    June 29, 2018 at 10:41 am

    Looks delicious! Ive got to try this weekend!

  • Reply
    Cheryl Frazier
    June 29, 2018 at 8:38 am

    Sue! I just love-love-love your blog and recipes. You are so inspirational! This recipe will be used this 4th of July at my place for sure! Thank you!

    • Reply
      June 29, 2018 at 8:39 am

      Thanks Cheryl! This is a great one for the 4th ~ have a wonderful weekend πŸ™‚

  • Reply
    June 29, 2018 at 8:10 am

    This looks fantastic! I have made quite a few of your recipes, and they’ve always turned out perfect! Your food photography is also beautiful, and presentation is so important. Love this picture, definitely going to try it.

    • Reply
      June 29, 2018 at 8:37 am

      Thanks Shelley, I appreciate the support πŸ™‚

  • Reply
    Aysegul Sanford
    June 29, 2018 at 5:02 am

    This looks simply incredible. It is such a great way to use the tomatoes that are currently in abundance. And so beautifully photographed.
    Thanks so much for linking it to my blog as well. Cheers!

  • Reply
    Tricia @ Saving Room for Dessert
    June 29, 2018 at 4:49 am

    So pretty! I need a good vendor like yours at the Farmers Market – love those beautiful colors and the creamy hummus. Great lunch or dinner for me πŸ˜‰

  • Reply
    [email protected]'s Recipes
    June 29, 2018 at 3:10 am

    All those heirloom tomatoes make this hummus particularly tempting!

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