Quick pickled tomatoes with hummus (recipe)

Hummus with quick pickled tomatoes rock!

These tomatoes remind me of my childhood in Crimea, famous for its perfect tomatoes - both in quality and quantity. We had endless recipes for them!

But this recently discovered duet with hummus is the next level of gastronomic pleasure. I love the balance of hummus’ creamy texture, the crisp bite of tomato, the garlic seasoning, and that refreshing fermented acidity that makes you dream about just one thing - the next bite!

I’ve just shared the video in Shorts and wanted to add some instructions here. But honestly, it’s so easy - the tomatoes almost pickle themselves!

A few tips:

✅ Don’t be afraid to use plenty of garlic - it becomes smoother and mellower when pickled. I use about 1 small clove per medium-sized tomato. Recently, my favorite has been the Turkish local variety Taşköprü sarımsağı - the authentic one has really small cloves compared to Chinese garlic.

✅ Greens: use whatever you have. Only parsley? Perfect! No basil? No problem. All of them at once, plus some cilantro? Amazing!

✅ Salt must be non-iodized - rock salt, Himalayan, or any salt without iodine works. Iodized salt just doesn’t work here, and you don’t want your pickles turning mushy, do you?

✅ After mixing all the ingredients and adding weight, leave them until the next day. You’ll see how juicy they become - so make sure your container is big enough. This pickle juice is delicious, and you won’t want to waste a drop! The next day, transfer to a jar and refrigerate. They’ll keep for about a week, fermenting slowly at a lower temperature - but honestly, they disappear in 2–3 days max! Enjoy the flavors of summer!

(You can also blend them into a sauce or even a Bloody Mary smoothie… but that’s another story. Let me know if you want to hear it!)

Next-day ready quick pickled tomatoes

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