CREAMY HUMMUS WITH ROASTED CHERRY TOMATOES

Serves 6 as a starter

Ingredients:

• Roasted tomatoes:

• 2 cups cherry tomatoes

• 2 tbsp extra Virgin olive oil

• 1 tsp minced garlic

• 1 tsp dried Italian herbs

• 1 tsp thyme (optional)

• Sea salt & pepper

  Hummus:

• 400g canned chickpeas, rinsed and drained

• 1 clove garlic, crushed

• 1 tbsp tahini

• 1 large lemon, juice squeezed

• 2 tbsp Greek yoghurt

• 1-2 tbsp extra Virgin olive oil

• 1 tbsp toasted almonds, chopped (or dukkah)

• 1 tbsp parsley, chopped

• Drizzle extra Virgin olive oil

Method:

1. Preheat oven to 180 degrees Celsius.

2. For the roasted tomatoes: In a small bowl, mix together the cherry tomatoes, olive oil, garlic, Italian herbs, thyme and season really well. Lay out on a lined baking tray and roast in the oven for approx 15-20 mins or until cooked. Remove and set aside.

3. For the hummus: In a food processor, add the chickpeas, garlic, tahini, lemon juice, Greek yoghurt, sea salt & pepper. Process until smooth. With the motor running, drizzle in the olive oil (depending on your desired consistency).

4. To assembly: Spoon the hummus into a shallow bowl and use the back of a spoon to smooth it out. Spread the roasted tomatoes over the top so that they are evenly dispersed. Top with the toasted almonds (or dukkah), chopped parsley and drizzle some olive oil around the edges in a circular motion.
   Serve with toasted/grilled baguette slices.