CHICKPEA & TOMATO LOADED HUMMUS

SERVES 6. PREP 10 MINS. COOK 30 MINS

INGREDIENTS

• 2 tbsp olive oil

• 400g can chickpeas, rinsed, drained

• 2 tsp harissa spice mix

• 250g vine-ripened cherry tomatoes

• 200g store bought hummus dip

• 1 tbsp Greek-style yoghurt

• 35g Harissa finishing drizzle (from supermarkets)

METHOD

1 Preheat oven to 180C. Line a baking tray with baking paper. Place the oil, chickpeas and spice mix in a small bowl and toss to coat. Spread over the lined tray. Bake for 20 mins or until golden. Add the tomatoes to the tray and bake for a further 10 mins or until tomatoes soften.

2 Spread the hummus over a large serving platter. Top with the chickpeas and tomatoes. Drizzle with the yoghurt and harissa and serve immediately.