1. Roast the Veg: Slice the romano pepper, then toss with cherry tomatoes, olive oil, salt & pepper in an ovenproof pan. Roast at 220ºC for 15 mins. 1. Build the Base: Stir in harissa, chopped tomatoes & chickpeas (with their juices). Return to the oven for 25-30 mins until thick and jammy. 1. Finish & Serve: Swirl hummus over the top, drizzle with harissa oil, scatter with pine nuts & parsley. Serve hot with buttered sourdough.
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###Ingredients
* 2 tbsp olive oil
* 200g cherry tomatoes
* 1 red romano pepper
* 2 tbsp rose harissa paste
* 1 x 400g tin chopped tomatoes
* 1 x 700g jar chickpeas (with liquid)
* Salt, pepper & sugar to taste
**To Serve**
* Smooth hummus
* Harissa oil
* Chopped parsley
* Pine nuts
* Sourdough toast
###Instructions
1. Roast the Veg: Slice the romano pepper, then toss with cherry tomatoes, olive oil, salt & pepper in an ovenproof pan. Roast at 220ºC for 15 mins.
1. Build the Base: Stir in harissa, chopped tomatoes & chickpeas (with their juices). Return to the oven for 25-30 mins until thick and jammy.
1. Finish & Serve: Swirl hummus over the top, drizzle with harissa oil, scatter with pine nuts & parsley. Serve hot with buttered sourdough.
[Source](https://www.instagram.com/reel/DHG9MgZoTdl/)