Barbecued tomatoes with lemon and harissa hummus

Barbecued tomatoes with lemon and harissa hummus

Barbecued tomatoes with lemon and harissa hummus

Sun, Aug 8, 2021, 04:55

   
  • Serves: 4
  • Cooking Time: 15 mins
  • Course: Main Course
  • Cuisine: Middle Eastern

Ingredients

  • 500g cherry tomatoes
  • 1tsp olive oil
  • Sea salt
  • 1 tin chickpeas
  • 2tbs chickpea water, also called aquafaba, from the tin
  • ¼ preserved lemon
  • 1 small clove garlic
  • 2-3tbs tahini
  • Pinch cumin
  • Juice of 1 lemon
  • 4 ice cubes
  • 2tbs fresh thyme, parsley or dill
  • 1tsp harissa paste
  • 2tbs olive oil
  • 1tsp za’atar
  • 4 flatbread 
  • 8 skewers

Method

1 Soak the skewers in water for an hour prior to placing on the barbecue if they are wooden. 

2 Preheat the barbecue. Thread the tomatoes onto the skewers and rub a little olive oil and sprinkle salt over them. Place on the hot grill and watch carefully, turning after a few minutes once they begin to blister. You don’t want them to overcook so that they burst. Set them aside. You can also do this in a frying pan or under the grill. 

3 Make the hummus by placing the chickpeas, aquafaba, preserved lemon (flesh and peel), garlic, lemon juice, tahini, cumin and ice cubes into a Nutribullet cup or similar high-speed blender. Blitz until smooth. 

4 Taste for seasoning. Spread the hummus out on to a large serving plate or four individual plates. 

5 Mix the harissa paste with the olive oil and drizzle it over the hummus. Sprinkle over the za’atar. Place the tomato skewers on top and serve with warm flatbread.