Blistered Tomato & Green Hummus Dip

Ingredients

Base

• 2 cup store-bought hummus

• 2 tbsp Greek yoghurt

• 1/2 cup fresh or tinned peas

• Handful parsley

• Salt + pepper

Tomato topping

• 1 punnet cherry tomatoes

• 5 garlic cloves, whole and peeled

• 1 tbsp olive oil

• Salt + pepper

Cucumber topping

• 1 small cucumber, finely diced

• 1 tbsp lemon juice

• 1 tsp olive oil

• Pinch of salt

To finish

• Persian feta / soft feta

• 1 to 2 tbsp toasted pine nuts

• Extra olive oil, optional

• Baguette, for dipping

Method

Blitz Greek yoghurt, hummus, parsley and peas together. Spread onto a small plate.

Bake cherry tomatoes and whole garlic cloves with olive oil, salt and pepper at 180°C until soft and glossy.

Toss diced cucumber with lemon juice, olive oil and a pinch of salt.

Spoon the blistered tomatoes and garlic over the dip, then add the cucumber mix on top.

Finish with Persian feta and toasted pine nuts for crunch.

Serve with baguette.

When they say "don't bring anything", bring this, they will love it! x