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Creamy Hummus With Roasted Cherry Tomatoes

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Servings 6

Ingredients
  

  • 2 cups cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic minced
  • 1 teaspoon italian herbs dried
  • 1 teaspoon thyme optional
  • 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 if desired
  • 1 tablespoon almonds toasted, chopped (or dukkah)
  • 1 tablespoon 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 tablespoons extra virgin olive oil, 1 teaspoon garlic, 1 teaspoon italian herbs, 1 teaspoon 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 tablespoon tahini, 1 lemon, 2 tablespoons greek yoghurt, 1–2 tablespoons 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 tablespoon almonds, 1 tablespoon parsley leaves, 2 tablespoons extra virgin olive oil
  • Serve with baguette slices.
    baguette slices

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