Hummus with Roasted Tomatoes
It's a perfect combination of flavour, colour and texture with this amazing mezze offering. Tart and sweet tomatoes are the perfect partner to silky smooth and nutty hummus. Get the bread ready to scoop until every drop is gone.
Servings: 4
Calories: 277kcal
Ingredients
For the hummus:
- 1 can chickpeas (14oz/400g) drained, but retain the liquid
- 1 clove garlic chopped
- 4 tbsp tahini paste
- 2 tbsp yoghurt
- ½ lemon juice of
- Salt & pepper
For the roasted tomatoes
- 10 oz cherry or baby plum tomatoes (300g)
- 3 garlic cloves
- ⅓ cup olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried mint
- ½ tsp Aleppo pepper
- 1 tbsp fresh parsley finely chopped
- Salt & pepper
Instructions
For the hummus:
- Blend together all the ingredients for the hummus until smooth. Add a little of the chickpea liquid to reach a smooth creamy texture, like potato puree. Refrigerate until needed.
For the tomatoes:
- Heat oven to 220ºC/425ºF
- Add tomatoes and garlic to an oven proof dish or roasting tin. Cover in half the oil and season with salt and pepper. Toss to coat everything.
- Roast in the oven for 20 minutes until the tomatoes have softened and burst. Remove from the oven.
- Tip the tomatoes into a bowl and add the remaining oil, the lemon juice, vinegar, mint, Aleppo pepper and parsley and stir gently to combine everything. Leave to cool completely.
- Smooth the hummus over a platter or shallow bowl leaving a shallow well in the centre. Spoon the tomatoes into the well and then add a few extra spoonfuls of the cooking liquid.
- Serve with lots of fluffy pita breads to scoop with.
Nutrition
Calories: 277kcal | Carbohydrates: 9g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 0.2mg | Sodium: 27mg | Potassium: 294mg | Fiber: 2g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 2mg