Preheat oven to 200ËšC. 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.
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.
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.
To serve, slather the hummus onto a plate and flatten the top. Spoon the tomato and parsley salad over the top.