TO DRINK: Allée Bleue Isabeau, with hints of oak and citrus.
Toasted ciabatta with smoky paprika hummus, sweet roasted tomatoes and Parmesan shavings
Ingredients
- HUMMUS
- 2 x 400g tins chickpeas, drained
- 30ml (2 tbsp) smoked paprika
- 10ml (2 tsp) garlic, finely chopped
- 2,5ml (½ tsp) dried chilli flakes
- 5ml (1 tsp) sugar
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) olive/avocado oil
- 500g (2 punnets) baby tomatoes
- 2 fresh rosemary sprigs
- 45ml (3 tbsp) olive/avocado oil
- salt and freshly ground black pepper, to taste
- 8 slices ciabatta, toasted or grilled on both sides
- Parmesan shavings, to garnish
- fresh basil leaves, to garnish
- fresh rocket leaves, to serve
Instructions
1
Preheat the grill.
2
For the hummus, combine all the ingredients, except the oil, in a food processor and blend until a smooth paste has formed. Slowly add the oil, blending continuously. Thin with a little warm water, if necessary.
3
Place the tomatoes and rosemary on a baking tray. Drizzle with the oil and season. Grill until the tomatoes are tender, about 4 – 5 minutes.
4
Spread the bread with the hummus and top with the roasted tomatoes. Garnish with the Parmesan and basil. Serve with the rocket on the side.
COOK’S TIP
Add Parma ham to make this rustic sandwich more substantial.
