Slow Roasted Tomato Hummus Bowl

When tomato season lands, it is hard to prepare a meal using them that doesn’t knock it out the park. Raw and chunky; grated on toast; cooked up in a sauce; they always provide a good time! Having said that, my favourite way to eat them is slow roasting them for a long while to really concentrate their flavour. You can do a big batch and eat them for days, to pop in a speedy lunch bowl like this one.

Serves 2

250g medium sized tomatoes 

50g pistachios 

1 tbsp coriander seeds

1 tbsp fennel seeds

1 tsp cumin seeds

2 tbsp sesame seeds

2 tbsp capers 

200g good quality hummus 

1/2 a bunch of dill 

salt, pepper and olive oil

1. Heat your oven to 150 °C fan.

2. Halve your tomatoes, and pop them cut side up on a baking tray. Drizzle them with 2 tbsp olive oil and a good pinch of salt, then roast them for an hour and a half.

3. Turn up your oven to 180°C fan.

4. Pour your pistachios onto a small baking tray, along with your coriander seeds, fennel seeds, cumin seeds and sesame seeds. Bake them in the oven for 8 minutes until they are fragrant and toasted.

5. Pour your nuts, seed and spice mix into a pestle and mortar, then pound it to a fine crumb. Add ½ tsp of salt and 15 twists of black pepper, then give it a good mix.

6. Swoosh your hummus on the base of your plate, then top this with your tomatoes. Sprinkle over the capers and the pistachio dukkah, as well as lots of dill and a little drizzle of olive oil. Eat it up with some warm flatbreads.