Creamy Hummus With Roasted Cherry Tomatoes
Creamy Hummus With Roasted Cherry Tomatoes
Share Recipe Favourite Download PDFIngredients
- 2 cups cherry tomatoes
- 2 tbsp extra virgin olive oil
- 1 tsp garlic minced
- 1 tsp italian herbs dried
- 1 tsp thyme optional
- sea salt & cracked black pepper
- 400 g canned chickpeas drained & rinsed
- 1 clove garlic crushed
- 1 tbsp tahini
- 1 lemon large, juice squeezed
- 2 tbsp greek yoghurt
- 1-2 tbsp extra virgin olive oil plus extra if desired
- 1 tbsp almonds toasted, chopped (or dukkah)
- 1 tbsp parsley leaves chopped
- baguette slices toasted or grilled
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper.
- For the roasted tomatoes: In a small bowl, mix together the cherry tomatoes, olive oil, garlic, italian herbs and thyme (if using). Season really well, then lay out on the tray and roast in the oven for about 15–20 minutes or until cooked. Remove and set aside.2 cups cherry tomatoes, 2 tbsp extra virgin olive oil, 1 tsp garlic, 1 tsp italian herbs, 1 tsp thyme
- For the hummus: In a food processor, place the canned chickpeas, garlic, tahini, lemon juice and greek yoghurt. Season well, then process until smooth. With the motor running, drizzle in the extra virgin olive oil (adding more or less depending on your desired consistency).400 g canned chickpeas, 1 clove garlic, 1 tbsp tahini, 1 lemon, 2 tbsp greek yoghurt, 1-2 tbsp extra virgin olive oil
- 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) and chopped parsley, then drizzle some extra virgin olive oil around the edges in a circular motion.1 tbsp almonds, 1 tbsp parsley leaves, 2 tbsp extra virgin olive oil
- Serve with baguette slices.baguette slices
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