Roast tomato and hummus on sourdough
Soft, sweet roast tomatoes on thick hummus-covered toast, with peppery rocket and a lemony hit of sumac. Lunch, or a small supper.
Method
- Set the oven to 200°C (180°C fan). Cut the tomatoes into thick wedges and toss on a tray with the olive oil, oregano and a pinch of salt.
- Roast for 15 to 20 minutes, until soft and slightly caramelised at the edges.
- Cut 2 thick slices from the quarter loaf of sourdough and toast them until golden. Save the rest of the loaf for another day.
- Spread the hummus thickly over each slice.
- Spoon the roast tomatoes and their juices over the top.
- Add the rocket, then finish with the sumac and black pepper.
- Eat at once while the toast is still crisp.
Tip Roast extra tomatoes while the oven is on; they keep a few days in the fridge.
Per portion
| Energy | 361 kcal |
| Protein | 9 g |
| Carbohydrate | 33 g |
| of which sugars | 6 g |
| Fat | 20 g |
| of which saturates | 2 g |
| Fibre | 6 g |
| Salt | 1.06 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- tomatoes250 g
- olive oil1 tbsp
- dried oregano1 tsp
- sourdough loaf¼
- hummus100 g
- rocket30 g
- sumac1 tsp
