Recipe

ROASTED KUMATO® HUMMUS WITH KUMATO® AND PARSLEY SALAD

4
Serves
20 MINS
Prep Time
20 MINS
Cook Time
18
Ingredients
Ingredients
Method

    ROASTED KUMATO® WHITE BEAN HUMMUS

    • 2 Kumato® Tomatoes, quartered
    • 1 Sprig fresh oregano,
    • 1 Small clove garlic, finely chopped
    • 1/2 tsp Chilli flakes,
    • extra virgin olive oil,
    • 1 can White beans, drained (drained weight 250g)
    • 1/4 cup Tahini,
    • 1 Clove garlic, chopped
    • 3 tbsp Lemon juice, (from about 1 lemon)
    • 1/4 tsp Chipotle powder or smoked paprika powder,
    • sea salt and black pepper,

    TOMATO + PARSLEY SALAD

    • 3 Kumato® Tomatoes, chopped into irregularly shaped wedges or 2cm pieces
    • 1/4 cup Parsley leaves,
    • 2 tbsp Roasted pine nuts,
    • 1 tsp Red wine vinegar,
    • 1 tbsp Extra virgin olive oil,
    • 1 tsp Za’atar,
    • sea salt and black pepper,
    1. Preheat oven to 200˚C. Place the Kumato® on a baking tray and scatter over the oregano, garlic and chilli flakes. Season with sea salt and drizzle over about 1 tablespoon of extra virgin olive oil. Roast for 10 minutes, until the Kumato® is softened and blistered. Remove from the oven and cool for 5 minutes.
    2. To make the salad, combine the Kumato®, parsley leaves, pine nuts, red wine vinegar, and extra virgin olive oil. Season with sea salt and black pepper, and sprinkle with za’atar.
    3. To make the hummus, add the roasted Kumato® (along with all the pan roasting juices), white beans, tahini, garlic, lemon juice, chipotle powder, 1 teaspoon of sea salt, and blend until smooth, about 2-3 minutes. With the motor running, slowly drizzle in ¼ cup of extra virgin olive oil and whizz for another 1-2 minutes until completely smooth.
    4. To serve, slather the hummus onto a plate and flatten the top. Spoon the tomato and parsley salad over the top.