Creamy Hummus With Roasted Cherry Tomatoes
Say goodbye to boring hummus! This recipe is very easy and makes your average hummus a whole lot more interesting.
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Ingredients
- 2 cups cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic minced
- 1 teaspoon italian herbs dried
- sea salt & cracked black pepper
- 400 g canned chickpeas drained & rinsed
- 1 clove garlic crushed
- 1 tablespoon tahini
- 1 lemon large, juice squeezed
- 2 tablespoons greek yoghurt
- 1–2 tablespoons extra virgin olive oil plus extra to drizzle
- 1 tablespoon pine nuts toasted
- 1 tablespoon basil 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 the cherry tomatoes, olive oil, garlic and italian herbs. Season really well, then lay out on the tray and roast in the oven for 15 minutes or until blistered and just starting to colour. Remove and set aside.2 cups cherry tomatoes, 2 tablespoons extra virgin olive oil, 1 teaspoon garlic, 1 teaspoon italian herbs
- For the hummus: In a food processor, place the canned chickpeas, garlic, tahini, lemon juice and greek yoghurt. Process until smooth. With the motor running, drizzle in the extra virgin olive oil (depending on your desired consistency). Season well.400 g canned chickpeas, 1 clove garlic, 1 tablespoon tahini, 1 lemon, 2 tablespoons greek yoghurt, 1–2 tablespoons extra virgin olive oil
- To assemble: Spoon the hummus into a shallow bowl and use the back of a spoon to smooth it out. Spread the roasted tomatoes and their juices over the top so that they are evenly dispersed. Top with the pine nuts and basil. Drizzle some extra virgin olive oil around the edges in a circular motion.2 cups cherry tomatoes, 2 tablespoons extra virgin olive oil, 1 teaspoon garlic, 1 teaspoon italian herbs, 1 tablespoon pine nuts, 1 tablespoon basil leaves
- Serve with toasted or grilled baguette slices.baguette slices
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