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Roasted Tomato and Herb Hummus Dip

By ChicP
Bursting with sweet, roasted Isle of Wight tomatoes, this easy sharing plate pairs rich, jammy flavours with ChicP Herby Houmous. Scattered with toasted pine nuts and fresh basil, this delicious, crowd-pleasing dish…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 300g Isle of Wight cherry tomatoes, halved
  • 2 tbsp olive oil
  • 150g tub ChicP Herby Houmous
  • 2 tbsp pine nuts, toasted
  • 10g fresh basil, shredded
  • 1 tbsp balsamic glaze
  • Warm pitta or crusty bread to serve

Method

5 steps

  1. Step 1

    Heat the oven to 200°C/180°C fan/gas 6.

  2. Step 2

    Toss the tomatoes with the olive oil and season with salt and pepper, spread on a baking tray and roast for 20–25 mins until soft and blistered.

  3. Step 3

    Spoon the ChicP Herby Houmous onto a large plate and spread into an even layer using the back of a spoon.

  4. Step 4

    Top with the roasted tomatoes and their juices.

  5. Step 5

    Scatter over the toasted pine nuts and shredded basil, then drizzle with balsamic glaze. Serve with warm pitta or crusty bread, if you like.