Recipe shared by Two Raw Sisters
for Moore Wilson's 2023 Calendar

 

 

Ingredients

Hummus
1 x 400 g can chickpeas, drained
1/2 cup water
1/3 cup tahini
1 tsp apple cider vinegar
1 tsp baking soda
2 cloves garlic, crushed
1 tsp sea salt

Blistered Tomatoes
oil, for cooking
300 g cherry tomatoes
Pinch of sea salt

Preserved Lemon Oil
3 tbsp extra virgin olive oil
1/4 preserved lemon, roughly chopped
1 tsp pomegranate molasses
pinch of sea salt

To Serve
handful of herbs
roughly chopped sourdough bread, fresh or toasted

Method

For the Hummus place all the ingredients in a blender and blend until smooth. Set aside.

For the Blistered Tomatoes, heat some oil in a pan over a medium-high heat. Add the tomatoes and sea salt and cook until the tomatoes are blistered and soft. Set aside.

For the Preserved Lemon Oil, place all the ingredients into a cup and mix until well combined. Set aside.

To serve, dollop the Hummus onto a flat plate and use the back
of a spoon to spread it evenly. Top with the Blistered Tomatoes followed by the Preserved Lemon Oil and herbs. We love serving this alongside fresh sourdough.

This is best eaten soon after serving but leftovers will keep in an airtight container in the fridge for up to 2 days.