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Hummus and Roasted Cherry Tomatoes

Zhoro Apostolov

Blagoevgrad, Bulgaria


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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

Cherry Tomatoes

A handful of cherry tomatoes

1 tbsp olive oil

Salt and pepper

1 clove garlic, crushed


Fresh arugula

Black pepper


• 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.

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