Spiced Tomato Hummus

Cook time 20 minutes
Servings 4


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

Spiced Tomato Hummus


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.