Cooking Time 25 minutes - Makes 1
This is now my new favorite hummus combo: roasted tomatoes and chili. Just give me a big bowl and some bread!
Ingredients
400g tin of chickpeas.
200g of cherry tomatoes.
2 garlic cloves.
2 tbsp of extra-virgin olive oil.
1 heap tbsp of tahini paste.
Juice of 1 lime.
Pinch of salt.
Method
Place the cherry tomatoes and chili into a roasting dish, drizzle with a little olive oil, season, and pop into a preheated oven set at 160°C for 20 minutes.
Once out of the oven, remove the stem from the chili, then add it to a food blender along with the rest of the ingredients. Blend until smooth, then check for seasoning. Feel free to save a few tomatoes to garnish. To finish off the hummus, drizzle it with some extra virgin olive oil and serve.
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