READY IN
40 mins
COOKING TIME
30 mins
PREP TIME
10 mins
SERVES
6 people
ingredients
- 300 g cherry tomatoes
- 4−6 garlic cloves
- 1 lemon, zest and juice
- 1 tsp smoked sweet paprika
OUT OF STOCK
- 1 tsp cumin seeds, toasted and ground
- 1 tsp coriander seeds, toasted and ground
- 80 ml extra virgin olive oil
IN STOCK
- 1 jar chickpeas
IN STOCK
- 1 tbsp tahini
- Sea salt and black pepper to taste
- Fresh goat's curd
IN STOCK
- 4-6 tbsp milk
- Parsley and smoked paprika to decorate
- Flaked Salt Olive Oil Crackers, Regañás
IN STOCK
Method:
- Preheat the oven to 200C.
- Place the first 7 ingredients in a lined baking tray, season with sea salt and black pepper, swirl around to coat, and bake for 30 mins.
- Pour the chickpeas into a blender (set aside 1 tablespoon for decoration) and add the tahini. When the tomatoes are ready, spoon them into the blender, reserving 2 tablespoons of the oil (add to the reserved chickpeas). Blend until smooth.
- Mix the goat curd with the milk to create a smoothish consistency and spoon into the base of a bowl. Top with the hummus, decorate with the reserved chickpeas and tomato oil, sprinkle with a little smoked sweet paprika and chopped parsley. Serve with crackers or crusty bread.
Little Tip: If using Perello flaked salt olive oil crackers, under-season the hummus to balance the flavours.
Tags:
Delicious Dips
ingredients
- 300 g cherry tomatoes
- 4−6 garlic cloves
- 1 lemon, zest and juice
- 1 tsp smoked sweet paprika
OUT OF STOCK
- 1 tsp cumin seeds, toasted and ground
- 1 tsp coriander seeds, toasted and ground
- 80 ml extra virgin olive oil
IN STOCK
- 1 jar chickpeas
IN STOCK
- 1 tbsp tahini
- Sea salt and black pepper to taste
- Fresh goat's curd
IN STOCK
- 4-6 tbsp milk
- Parsley and smoked paprika to decorate
- Flaked Salt Olive Oil Crackers, Regañás
IN STOCK