Roasted tomato hummus is a great condiment to use with almost anything. Bread, veggies, and nuts will become especially delicious when accompanied by this hummus. A great twist on a Middle Eastern classic.
Roasted tomato hummus
Ingredients
- 5 large Roma tomatoes, roughly chopped
- 2 garlic cloves, peeled and roughly chopped
- 45ml (3 tbsp) olive oil
- 5ml (1 tsp) ground cumin
- salt and freshly ground black pepper, to taste
- 1 x 410g tin chickpeas, drained and rinsed
- 30ml (2 tbsp) tahini paste
- 45ml (3 tbsp) olive oil
- juice of half a lemon
- 5ml (1 tsp) ground cumin
- salt and freshly ground black pepper, to taste
- flatbreads, to serve
- fresh mint leaves, to serve
Instructions
Preheat the oven to 200°C.
Place the tomatoes, garlic, olive oil and cumin in an ovenproof dish and season well. Roast in the pre-heated oven until soft and slightly charred, about 20 – 25 minutes. Remove from the oven and set aside to cool.
Place the chickpeas, tahini paste, olive oil, lemon juice, cumin and roasted tomatoes (with their juice) in a foodprocessor and season well.
Blitz in the food processor until the ingredients start to break down. The hummus should still be fairly chunky. Adjust the seasoning and mix well.
Serve with the flatbreads and fresh mint leaves.
Notes
Cook's tip: Spoon a dollop of this hummus onto crushed baby potatoes or serve it as a chunky sauce with grilled fish.
If you loved this roasted tomato hummus, then you will definitely enjoy these recipes (take our word for it):
Peppermint Crisp fridge tart (one of your all-time favourites)
Ricotta and lemon cakes (some of Sicily’s most beloved flavours)
Roasted butternut crisps (a touch of delicious crispy sweetness)
Scalloped Mediterranean potatoes (possibly the perfect side to ANY meal)
