
Chickpea hummus with Isle of Wight Slow Roasted Tomatoes
5 minutes - Serves 4
Vegetarian
Ingredients
- 200g Slow Roasted Tomatoes
- 400g can chickpeas, drained and rinsed
- 4 tbsp. tahini paste
- 3 tbsp. lemon juice (approx. 1 lemon)
- 1 fat garlic clove, crushed
- 1 tbsp. ice cold water
- 1 tsp. salt
- A few crushed dried chillies & fennel seeds to garnish (optional)
- Fine sea salt
- Pitta bread fingers and vegetable crudités, to serve