Snack platter with roasted tomato hummus
Simple and classic on the one hand, but with a pleasantly sour and tangy undertone on the other, roasted tomato hummus is an amuse that is perfect with fresh vegetables, as a side dish for oven-fridges or as a spread on bread. The roasted tomatoes give the hummus just the right amount of juiciness, so it doesn’t need the oil or the crunchy tahini that you usually find in hummus. A nutritious, vegetarian and delicious choice for a quick lunch or dinner, or a nice movie night.
Quantity: for two hummus lovers
Preparation time: 15 minutes
Difficulty: Easy
You will need:
For hummus:
- 250 g cherry tomatoes
- 1 packet chickpeas (250 g)
- salt (to taste)
- pepper (to taste)
- cayenne pepper (to taste)
- 1 teaspoon dried chives (optional)
- 1 small garlic clove
- ¼-½ lemon juice (important!)
Snackwagons:
- 1 yellow pepper (sliced into sticks)
- 1 red bell pepper (sliced into sticks)
- 2-3 celery stalks (sliced into sticks)
- 2 medium-sized carrots (sliced into sticks)
- If you like, you can also add rice wafers, gluten-free vegan crackers or anything else you fancy.
How to make roasted tomato hummus?
Pour the cherry tomatoes onto a baking tray lined with baking paper and roast in the oven at 180 degrees for about 20 minutes (or until the cherry tomatoes are lightly browned/roasted). If using a pastry blender to make the hummus, pour the chickpeas into the bowl you plan to press the hummus in. If you are using canned chickpeas, first rinse the peas in a colander under running water until the water stops foaming. Then add the roasted cherry tomatoes to the chickpeas (ideally let the tomatoes cool down first), garlic cloves, spices and lemon juice and mash into a smooth silky hummus. If using a blender or food processor to make the hummus, pour all the hummus ingredients directly into the blender jug or blender. Serve with vegetable sticks or anything else you like.
