recipes
Sundried tomato hummus with garlic marinated tomatoes and toasted pitta
2024-01-17
Ingredients
For the hummus
- 400g tin chickpeas, rinsed and drained
- 2 tbsp Greek yogurt
- Good drizzle olive oil (Borges)
- 1 tbsp tahini
- 6 sundried tomatoes (Camel brand)
- Juice ½ lemon
- Good pinch chilli flakes
- 1 clove garlic, chopped
- Salt and pepper to taste
You will also need
- 12 cherry tomatoes, quartered
- Good drizzle olive oil (Borges)
- 1 clove garlic, finely chopped
- 2 tbsp toasted cashew nuts
- 2 tbsp chopped fresh parsley
- 100g Greek cheese (Emborg)
- 2 or 3 pittas, toasted and cut into wedges (Leicester Bakery)
Method
Start this recipe by marinating the cherry tomatoes with 1 clove chopped garlic, drizzle olive oil and season with salt and pepper. Next, make the hummus by blitzing all the ingredients together to a smooth creamy paste. Spread out onto a large serving plate. Spoon the marinated tomatoes on top, followed by the toasted cashews and crumble over the Greek cheese. Finish off by sprinkling over the chopped parsley and serving the toasted pitta wedges on the side.
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