ROASTED TOMATO & GARLIC HUMMUS | HUMMAS WITH A TWIST | KERRY WHELPDALE

Set the oven to 160 degrees Celsius.

Cut about 6 or 7 smaller on-the-vine tomatoes.

Place 3 or 4 cloves of garlic on the tray to roast.

Drizzle a generous amount of olive oil over the tomatoes and garlic.

Add a twist of salt and pepper to the tomatoes and garlic.

Roast in the oven at 160 degrees for about 45 minutes until the tomatoes start to caramelize.

Remove the tomatoes and garlic from the oven and set aside to cool completely.

Drain one tin of chickpeas, leaving about a quarter of the chickpea juice in the tin.

Add 1 teaspoon of tahini, a little grind of salt, and the juice of 1 lemon to the chickpeas.

Pour in a generous amount of extra virgin olive oil.

Once the roasted tomatoes and garlic have cooled, add them to the chickpea mixture.

Whiz up the mixture until smooth, scraping down the sides as needed.

Serve the hummus and drizzle a little extra virgin olive oil on top.

Cut pita bread into little fingers for dipping.

Equipment Needed

Spice Level:

Dietary

Allergens