Hummus with Roasted Tomatoes and Almonds

Ingredients:

¼ cup skin-on almonds

4 cups mixed cherry tomatoes

3 sprigs thyme

3 garlic cloves. crushed

4 tablespoons olive oil, divided

Kosher salt

2 cups Creamy Hummus with Cumin

¼ cup very coarsely chopped cilantro

Nigella seeds (for serving)

Directions:

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°.

Toss tomatoes, thyme, and garlic with 1 Tbsp. oil on a clean rimmed baking sheet; season with salt. Roast until tomatoes are softened and shriveled but not mushy, 1–1½ hours; pluck out thyme and garlic and discard (makes about 2¼ cups).

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.

Do Ahead: Tomatoes can be roasted 3 days ahead. Cover and chill. Reheat gently before serving.