Hummus with Australian Truss Tomatoes, Pine nuts, Olives & Basil
Ingredients
Hummus:
- 2 tins chickpeas, drained
- ¾ cup tahini
- 2 clove garlic
- ¾ cup water
- Juice 1 lemon
- Flake sea salt and fresh ground black pepper
Topping:
- 1 tbsp za’atar
- 4 tbsp olive oil
- 2 tbsp pomegranate molasses
- ¼ cup dill, roughly chopped
- 4 ripe Australian Truss tomatoes, cut into random pieces
- ½ cup kalamata olives, pitted
- ¼ cup toasted pine nuts
- 1 cup picked basil leaves
- Extra dill to serve
Method
- For the hummus, combine all ingredients in a blender and blend to a smooth puree. Season with salt and pepper to taste. It should be a smooth, silky consistency.
- To serve, spoon the hummus onto a large serving platter, sprinkle with the za’atar, drizzle with half the olive oil and pomegranate molasses. Scatter the dill over then top with the tomatoes, olives, pine nuts, basil, dill and drizzle over the remaining olive oil. Give a light seasoning of salt and fresh ground black pepper.
Recipe by Tom Walton for Australian Truss Tomatoes
