Roasted Tomatoes and Almond with Hummus

At-home happy hour? Friends dropping by for lunch? No matter the occasion, this low-key dish is the perfect little nosh. Toasty almonds, jammy tomatoes and fragrant garlic and herbs are an instant upgrade to hummus and make this one of those snacks that looks so considered and elegant, but it is practically effortless.

1/4 cup skin-on, raw almonds

4 cups mixed cherry tomatoes

4 sprigs thyme

3 whole cloves garlic, lightly crushed

4 tablespoons olive oil, divided

Salt

3 cups prepared hummus

1/4 cup chopped fresh oregano

1 teaspoon black sesame seeds

Pita bread

Preheat oven to 350°F. Place the almonds in a rectangular baking dish. Place in the preheated oven until slightly darkened in color and fragrant, about 7-10 minutes. Remove from the dish, let cool, then coarsely chop and set aside. Reduce oven temperature to 275°F.

In the same baking dish, add the tomatoes, thyme, garlic and 2 tablespoons olive oil. Season generously with salt and toss to combine. Roast in the oven until tomatoes are softened and shriveled, about 45 minutes. Remove from the oven and discard the thyme and garlic.

Spread the hummus on a platter and top with the roasted tomatoes. Drizzle with the remaining olive oil and top with fresh oregano and the toasted almonds. Garnish with black sesame seeds. Serve with pita bread for dipping.