Creamy Hummus With Roasted Cherry Tomatoes
Creamy Hummus With Roasted Cherry Tomatoes
Say goodbye to boring Hummus!This recipe is very easy and makes your average hummus a whole more interesting
Ingredients
- tomatoes roasted
- 2 cups cherry tomatoes
- 2 tablespoons olive oil extra virgin
- 1 teaspoon garlic minced or fresh
- 1 teaspoon dried italian herbs
- sea salt
- cracked black pepper
Hummus:
- 400 g canned chickpeas rinsed and drained
- 1 clove garlic crushed
- 1 tablespoon tahini
- 1 lemon large, juice squeezed
- 2 tablespoon greek yoghurt
- 1-2 tablespoons olive oil extra virgin
- 1 tablespoon pine nuts toasted
- 1 tablespoon basil chopped
- olive oil drizzle extra virgin
Instructions
Method:
- Preheat oven to 180 degrees Celsius.
- For the roasted tomatoes: In a small bowl, mix together the cherry tomatoes, olive oil, garlic, and Italian herbs and season really well. Lay out on a lined baking tray and roast in the oven for approx 15 mins or until blistered and just starting to colour. Remove and set aside.
- 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).
- 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 (and the juices). Top with the toasted pine nuts and chopped basil and drizzle some olive oil around the edges in a circular motion.
- Serve with toasted/grilled baguette slices.
Nutrition
Calories: 165kcalCarbohydrates: 14gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 0.3mgSodium: 194mgPotassium: 263mgFiber: 4gSugar: 2gVitamin A: 277IUVitamin C: 21mgCalcium: 45mgIron: 2mg
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