Spiced Tomato Hummus
Cook Time 20 minutes
Servings 4
Ingredients
1 x (400g) can chickpeas drained, washed and outer skins removed
2 tbsp tahini
½ clove garlic
Juice ½ lemon and extra tsp
80ml extra virgin olive oil plus an extra tablespoon
1 x (400g) can diced tomatoes, juices drained and reserved
2 pieces of jarred roasted capsicum, diced
1 tsp balsamic vinegar
½ tsp harissa
1 tsp sumac
2 tbsp whole almonds, toasted and chopped
Parsley sprigs, to serve
Artisan crackers, to serve
Salt & pepper
Method
Crush three cubes of ice in the food processor, then add the chickpeas, tahini, garlic, lemon and add 3 tablespoons of the reserved tomato juice, and blend to form a crumb. With the motor still going drizzle in 80ml of extra virgin olive oil. Season and keep blending until smooth.
Mix the drained diced tomatoes and capsicum together in a bowl. Add balsamic, harissa, a squeeze of lemon juice and remaining tablespoon of olive oil. Season with salt and pepper.
Spread hummus into a shallow bowl and top with the tomato salsa. Sprinkle over almonds, sumac, parsley to garnish and serve with Artisan crackers.