Our easy recipe for roasted vine tomato and pesto hummus

The Nutribullet has well and truly taken the world by storm. Yes, it can make smoothies in its sleep but it can also whip up delicious picnic or meze platter delights in seconds like this recipe for hummus with a roasted vine tomato and pesto twist. Give it a try.


The tahini is what really makes hummus taste like, well, hummus. It is on the expensive side but you only need a few teaspoons and it will keep.


Prep time: 20 min | Serves: 4 as a starter | Makes: 250 ml

200 g roasted vine tomatoes, stalks discarded
A small handful of basil leaves
50 g almonds
1 x 410 g tin of chickpeas, drained
2 tsp tahini
1 clove garlic, peeled
1 tsp fine salt
45 ml olive oil
25 ml lemon juice

For serving:
8 mini pita breads, toasted
200 g roasted vine tomatoes
A handful of baby salad leaves
100 g black calamata olives



1. Place all the ingredients into a Nutribullet and blend to a smooth paste.

2. Pour your hummus into a bowl and serve with toasted pita breads, roasted vine tomatoes, baby salad leaves, and olives.


It really is that simple. If you don’t have a Nutribullet in your cavalry, a stick blender will also do the trick. Check out our selection of stick blenders here.