Hummus and Roasted Cherry Tomatoes
150 g chickpeas from a can (drained)
2 tsp tahini
2 tbsp freshly squeezed lemon juice
2 tbsp olive oil
1 clove garlic
2 tsp water
Salt, pepper and cumin
A handful of cherry tomatoes
1 tbsp olive oil
Salt and pepper
1 clove garlic, crushed
• Put all the hummus ingredients into a food processor and blitz until smooth. Adjust the seasoning and thickness to your preferences. You can make it thicker by adding more chickpeas and thinner by adding more water, olive oil and lemon juice.
• For the cherry tomatoes, cut them in half and toss them with olive oil, salt, pepper and garlic. Roast them in a preheated oven, set to 375°F, for 10 minutes.