Roasted Tomato and Mushroom Loaded Hummus

Homemade hummus is infinitely better than the shop-bought kind. This one is loaded with ras el hanout roasted tomatoes and mushrooms and it’s so incredibly delicious. Whether you’re hosting a party or simply craving a satisfying snack, this recipe is sure to be a crowd-pleaser.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x


  • 300g baby plum or cherry tomatoes
  • 200g oyster mushrooms or speciality mushroom mix, torn or sliced into thin strips
  • 1 onion, thinly sliced
  • 4 large garlic cloves, smashed
  • extra-virgin olive oil
  • 2 tsp ras el hanout
  • small handful fresh parsley, finely chopped
  • warm flatbreads, to serve

For the hummus:

  • 1 x 400g tin good-quality chickpeas, drained (but reserve the liquid)
  • 4 tbsp chickpea water, or more (as needed)
  • 2 tbsp good-quality tahini (see Notes)
  • 2 tbsp extra-virgin olive oil
  • 1 garlic clove
  • ½ lemon, juice (or more, to taste)
  • ½ tsp ground cumin


  1. Heat your oven to 220°C / fan 200°C.
  2. Place the baby plum tomatoes, oyster mushrooms, onion and garlic in a medium roasting din. Drizzle generously with extra-virgin olive oil, add the ras el hanout and season with salt and pepper. Toss to coat, then roast for 30 minutes, tossing once halfway through.
  3. Place the hummus ingredients in a high-powered blender or food processor with a good pinch of salt. Blitz until smooth.
  4. To serve, spread the hummus onto a large shallow bowl and top with the roasted vegetables. Finish with parsley and a drizzle of extra-virgin olive oil, then serve with warm flatbreads – enjoy!


Not all tahini is created equal. Poor-quality tahini is thick, clumpy, gritty, and bitter. Good-quality tahini is smooth, pourable and balanced, not bitter. Where possible, I recommend avoiding supermarket own-brand tahini and opting for Middle-Eastern versions instead. Some of my favourite tahini brands are Baracke, Al Nakhil, Al Taj and Belazu.

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