tomato hummus recipe by samuel goldsmith
We reckon the best recipes are the ones that don’t require an extra trip to the shops, and we hope this one is just that! In feel-good volume four, we gave you a recipe from The Tinned Tomatoes by Samuel Goldsmith (page 25 if you fancy making a cosy pumpkin, carrot and borlotti tagine) and today we’ve got another made with classic pantry staples!
This tomato hummus is going to be hit at your next movie night or dinner party. And big bonus, it’s quick and easy to whip up. Enjoy!
Images and text from The Tinned Tomatoes Cookbook by Samuel Goldsmith, photography by Mowie Kay. Murdoch Books RRP $39.99.
TOMATO HUMMUS
Is any gathering complete without hummus and crudités? Serving dips fills a host with confidence, knowing guests have something to nibble on, while guests are happy in the knowledge they have something to snack on before dinner. Here, tinned tomatoes bind everything together. With a cheerful light pink hue, their flavour brightens the hummus without being overpowering.
Suitable for batch cooking
V, VG, GF, DF
SERVES 4–6
INGREDIENTS
227-g (8-oz) tin chopped tomatoes
400-g (14-oz) tin chickpeas (garbanzo beans), drained and rinsed
1 tablespoon tahini
1 tablespoon olive oil, plus extra for drizzling
1/2 teaspoon paprika, plus extra for garnishing
1/2 teaspoon ground cumin
1–2 garlic cloves, chopped
Handful of chopped parsley, plus a little extra for garnishing
Juice of 1/2 lemon
Salt and freshly ground black pepper
METHOD
Put everything except the lemon juice into a food processor and blitz together until the chickpeas are roughly chopped.
Season well with salt and freshly ground black pepper, squeeze in a little lemon juice, blitz again and taste. If it needs more salt, pepper or lemon add it in and blitz again.
Spoon into a small serving bowl, drizzle on a little olive oil and scatter over some paprika and chopped parsley.
Try a twist If you want to add a little kick to this hummus, you can add a pinch or two of dried chilli flakes. If you like more of a Mediterranean flavour, swap out the parsley for basil. To intensify the tomato flavour, add a small handful of sun-dried tomatoes before blitzing.
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