This is a basic hummus recipe jazzed up with slow roasted cherry tomatoes and coriander. The tomatoes are a delicious edition but you can also enjoy the hummus on its own. We served this up with our seed crackers and sugar snap peas from the garden.
Ingredients:
Basic Hummus:
1 can chickpeas
Juice of 1 large lemon - 3 Tbsp
1 crushed garlic clove
1/4 tsp ground cumin
1/2 cup tahini
3/4 tsp salt
freshly ground cracked pepper
3 Tbsp extra virgin olive oil
Roasted Tomato Topping:
4 cups cherry tomatoes (a mix of yellow & red looks great!)
3 sprigs fresh thyme
3 crushed garlic cloves
4 Tbsp extra virgin olive oil
1/4 cup chopped coriander (or basil)
Optional 1/4 cup almonds with skin on
Method:
Basic Hummus:
Combine drained chickpeas, 3 Tbsp lemon juice, 1 crushed garlic clove, 1/4 tsp cumin, 1/2 cup tahini, 3/4 tsp salt, 10 cracks of pepper, and 2 Tbsp water in a food processor.
Process until smooth. About 1 minute. Then with the processor still going, pour in 3 Tbsp olive oil and process for another minute. Transfer hummus into a bowl.
Roasted Tomato Topping:
Preheat oven to 175 degrees. Toss tomatoes, fresh thyme and crushed garlic with 1 Tbsp olive oil on a tray lined with baking paper. Season with salt. Roast until tomatoes are softened and shriveled. About 1 hour 15mins.
Remove thyme and garlic and discard. Place your basic hummus in a bowl and top with roasted tomatoes. Drizzle with remaining 2 Tbsp oil and top with coriander or basil and an optional 1/4 cup chopped toasted almonds.
Serve with seed crackers and vegetable sticks. Yum!
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