Serves:
6
Total Time: +/-
70
mins
Candied tomatoes
600g (2 packs) ZZ2 Romanita tomatoes, halved
45ml (3 tbls) olive oil
several stems of each, thyme and oregano
¼ tsp dried red chilli flakes
5ml (1tsp) brown sugar
salt and pepper
Hummus
400g tin cannellini beans, rinsed and drained
400g tin chickpeas, rinsed and drained
45ml (3 tbls) tahini
1 clove garlic
5ml (1 tsp) ground coriander
zest of half a lemon plus 40ml juice
30ml (2 tbls) olive oil
30-45ml cold water
salt and pepper, to taste
Pita breads
3 white pita breads, split
30ml (2 tbls) olive oil
5ml (1 tsp) oregano
Preheat the oven to 200 C. Line a roasting tin with foil and spray with non-stick cooking spray. Spread the tomatoes onto the tin, drizzle with olive oil and season with salt and pepper. Scatter over the chilli and tuck the herbs in between. Roast for 45 minutes. Sprinkle the tomatoes with sugar and roast for another 5 minutes.
For the hummus, place all the ingredients in a blender and blitz until smooth and creamy.
Arrange the pita breads on a baking sheet and brush with olive oil. Season with salt and oregano and bake for 15 -18 minutes until crisp and golden. Snap into shards.
Spread the hummus onto a serving plate. Pile the tomatoes on top and drizzle with a little extra olive oil, if you like. Serve with warm pita shards.
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